Serves 3-4
Ingredients:
- 1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
- 1/2 cup chicken broth
- 1/2 bell pepper, cut into chunks
- 2 tablespoons vegetable oil
- 2 tablespoons lemon juice
- 2 teaspoons salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon dried rosemary
Preheat the oven to 400 degrees F.
Put the florets in a pot with the chicken broth and steam them for 5-10 minutes, depending on the amount of firmness you like. 10 minutes will be bordering on mushy.
Put the florets and pepper pieces on a baking sheet lined with foil and sprinkle with the oil, lemon juice, and seasonings; toss to coat evenly.
Roast until golden and tender, 20-30 minutes. Transfer to a serving bowl and serve. read more words!
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