Roasted cauliflower

1 head cauliflower (about 2 pounds), 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 F.
2. 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.