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
- Preheat the oven to 450 degrees.
- 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.