Here’s another recipe I’m almost embarrassed to share
because it’s so elementary and easy.
You can add any other flavorings you like before roasting, and serve with
your choice of sauces if you so fancy—marinara dip, salad dressings (thousand
island, French, ranch, Italian all work) or gravies. I like mine as is, so as
not to disguise the cauliflower flavor.
Ingredients
- CAULIFLOWER, 1 head, cut into florets
- OLIVE OIL, extra virgin, 1/4 cup
- GARLIC SALT, 2 teaspoons
- THYME, fresh, 1 teaspoon roughly chopped, or dry, 1/2 teaspoon
- CRUSHED RED PEPPER (Optional), 1/4 teaspoon
- If you’d rather, substitute 1 teaspoon crushed and minced garlic clove and 1-1/2 teaspoons kosher salt for the garlic sauce.
Directions
- Preheat oven to 450°F.
- Cut the cauliflower into florets, sprinkle on the olive oil, garlic salt and thyme.
- Toss and spread out on baking sheet.
- Roast the cauliflower about 20 minutes until it’s toasty and tender.
