Roasted Cauliflower With Rosemary

Cut the cauliflower florets into 1- to 1 1/2-inch pieces.

Heat the oven to 475.

Put the duck fat or other fat in a large rimmed baking pan. Put the pan in the oven for a few minutes to heat the fat.

Remove the pan from the oven and add the cauliflower. Sprinkle with salt and pepper and garlic; Toss to coat with the fat and seasonings. Add the sprigs of rosemary and return to the oven.

Roast for 20 to 30 minutes, turning a few times, or until the cauliflower is tender and is browning around the edges.

Serves 4.

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