- 1 large head of organic cauliflower
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh basil, chopped
- 2 tbsp fresh parsley, chopped
- Salt and pepper
Preheat oven to 400. Wash the cauliflower and then cut into four large quarters. Then slice each quarter into 1/4 inch pieces (it’s ok if the florets break apart a little). Mix the cauliflower pieces with the olive oil and spread out on a baking sheet. Roast for about 20 minutes, until tender and golden.
As soon as the cauliflower comes out of the over, transfer to a bowl and toss with the fresh herbs.