- 1 Head Cauliflower (~2 pounds) - Cut Into Bite-Size Florets (About 8 Cups)
- 1/4 Cup Extra-Virgin Olive Oil
- 5 Cloves Garlic - Roughly Chopped
- 1/4 Tsp Crushed Red Pepper
- 2 Tsp Kosher Salt
- 2 Tsp Roughly Chopped Fresh Thyme Leaves
- 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.