ROASTED CAULIFLOWER

INGREDIENTS

- 1 whole purple cauliflower

- 1 cup baby potatoes (mixed colors if available)

- 1 cup baby carrots

- 2 tbsp olive oil

- 2 cloves garlic, minced

- 1 tsp dried oregano

- 1 tsp dried thyme

- 1 tsp fresh rosemary, chopped

- 1/2 tsp paprika

- Salt and pepper to taste

- Fresh lemon juice (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Prepare the vegetables:

   • Wash and dry the purple cauliflower. Leave it whole.

   • Halve any large baby potatoes, and toss them with the baby carrots in 1 tbsp olive oil, salt, and pepper. Place them around the edges of a baking dish.

3. Season the cauliflower:

   • In a small bowl, mix 1 tbsp olive oil with minced garlic, dried oregano, dried thyme, chopped rosemary, paprika, salt, and pepper.

   • Rub this herb mixture all over the purple cauliflower, making sure to coat it evenly.

4. Roast the vegetables:

   • Place the whole seasoned cauliflower in the center of the baking dish, surrounded by the baby potatoes and carrots.

   • Roast in the preheated oven for 35-45 minutes, or until the cauliflower is tender and the vegetables are golden and crisp. (Tip: You can poke the cauliflower with a fork to check for tenderness.)

5. Optional:

   • Once roasted, squeeze some fresh lemon juice over the cauliflower for an added burst of flavor.

6. Serve:

   • Slice the roasted cauliflower into wedges and serve with the roasted potatoes and carrots on the side.

Enjoy this vibrant, customizable dish! The combination of fresh herbs and the flexibility to use whatever veggies and spices you prefer make this a meal that can easily adapt to your taste.