# What You’ll Need:
→ Cauliflower
01 - 2 medium heads cauliflower, cut into large florets
→ Garlic & Herb Marinade
02 - 4 tablespoons olive oil
03 - 5 cloves garlic, minced
04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 tablespoon fresh thyme leaves
06 - 1 tablespoon fresh rosemary, finely chopped
07 - 1 teaspoon lemon zest
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
→ Garnish (optional)
10 - 2 tablespoons pomegranate seeds
11 - 2 tablespoons toasted pine nuts
12 - Fresh herb sprigs (rosemary, parsley)
# How to Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together olive oil, minced garlic, parsley, thyme, rosemary, lemon zest, salt, and black pepper.
03 - Add cauliflower florets to the marinade and toss until evenly coated.
04 - Arrange the coated florets tightly in a ring shape on the prepared baking sheet to form a continuous wreath.
05 - Roast in the preheated oven for 35 to 40 minutes, turning once halfway, until florets are golden brown and tender.
06 - Transfer the wreath carefully to a serving platter. Garnish with pomegranate seeds, toasted pine nuts, and fresh herb sprigs as desired. Serve warm.
