Roasted Cauliflower

By Shirl

Ingredients

• 1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
• 1/4 cup extra-virgin olive oil
• 5 cloves garlic, roughly chopped
• 1/4 teaspoon crushed red pepper
• 2 teaspoons kosher salt
• 2 teaspoons roughly chopped fresh thyme leaves

Preparation

Step 1

Preheat the oven to 450 degrees F.

Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.