This recipe is modified from several that I found online. They all seemed to use a lot of oil so I experimented and settled on 2T of oil per pound of cauliflower. I think it works! Of course, you can also fry cauliflower in a deep pan of oil and it tastes delicious, but I prefer my oil in smaller doses. I vary the spicing a lot, but it always seems to taste great as long as you use enough salt. Serves approximately 4



  • 1/2 head cauliflower (about 1 lb.) cut into bite size florets
  • 2 T olive oil
  • 3 cloves garlic
  • ¼ tsp. crushed red pepper
  • 1 tsp. salt
  • tsp. fresh or dry thyme


  1. Preheat the oven to 450 degrees.
  2. Toss the cauliflower with the olive oil, garlic and red pepper then spread out on a baking sheet. Sprinkle with salt, pepper and thyme, and toss again.
  3. Roast until golden and tender, about 20 minutes. Serve.

Tips/Lessons Learned:

  • One of my recipes calls for twice the olive oil but I think this is enough
  • It says that it serves 4, but if it’s the main course, it more likely serves 2.