1 /2 cup vegetable broth from a quart container 1 Tbsp. cornstarch
4 cloves garlic, minced
1 tsp. dried oregano
1 /2 tsp. dried thyme
1 /2 tsp. dried rosemary
1 /2 tsp. dried parsley
2 heads cauliflower, cut into 1 /2-inch slices
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 400° F.
Lightly spray a baking sheet with nonstick spray.
In a small pot mix vegetable broth and cornstarch. With a whisk, stir constantly while bringing to a gentle boil.
Cook and stir one minute more, until thickened. Add garlic, oregano, thyme, rosemary and parsley.
Place cauliflower slices in a single layer onto the prepared baking sheet. Brush each slice with the vegetable broth mixture on both sides; season with salt and pepper, to taste.
Place in oven and bake until golden brown, about 20-25 minutes, flipping halfway and adding more broth mixture.