Roasted Cauliflower

1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)

¼ cup extra-virgin olive oil

5 cloves garlic, roughly chopped

¼ tsp. crushed red pepper

2 tsp. kosher salt

2 tsp. roughly chopped fresh thyme leaves

Preheat the oven to 450°.

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.

This recipe can be found here.