Roasted Cauliflower


1 head of cauliflower, 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


  1. Preheat the oven to 450 degrees. 
  2. Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet.
  3. Sprinkle with the salt and thyme and toss again. 
  4. Roast until golden and tender, about 20 minutes. 
  5. Transfer to a serving bowl and serve.