Crispy Cauliflower with Garlic, Lemon & Thyme
Ingredients
- 1 headcauliflower (about 1.5 pounds)
- 4 tablespoonolive oil
- 4 clovesgarlic
- 1 tablespoonfresh thyme
- 1lemon
- ¾ teaspoonsalt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Cut 1 head of cauliflower into florets (about 1.5-inch pieces).
- 02
Mince 4 cloves garlic.
- 03
Cut 1 lemon into wedges.
Method
- 01
Preheat oven to 425°F.
- 02
Toss cauliflower florets on a large sheet pan with 3 tablespoons olive oil, salt, black pepper, and red pepper flakes. Spread in a single layer.
- 03
Roast for 20 minutes, stirring halfway through, until the florets are golden and crispy at the edges.
- 04
While the cauliflower roasts, warm 1 tablespoon olive oil in a small skillet over medium heat. Add minced garlic and cook for 1 minute until fragrant. Remove from heat and stir in thyme.
- 05
When the cauliflower is done, drizzle the garlic-thyme oil over the top and toss gently. Squeeze fresh lemon juice over the pan, toss once more, and taste for salt.
- 06
Serve warm from the pan.
Spice Tips
For deeper warmth, increase red pepper flakes to 1/2 teaspoon or add a pinch of smoked paprika in step 4. Fresh mint or parsley scattered over at the end adds brightness.
Leftovers keep covered in the fridge for up to 3 days and taste great cold or reheated at 350°F for 5 minutes.