1 head of cauliflower, cut into florets

4-6 fresh garlic cloves, peeled and cut in half (lengthwise)

3 tablespoons of Olive oil (or more to taste)

Salt and freshly ground black pepper

Red pepper flakes (optional)

Preheat your oven to 400°F.

Lay the florets in a single layer into a large roasting pan. Drizzle vegetables generously with olive oil, and season with salt and pepper.

Place the cauliflower in the oven, and roast uncovered, for 30-35 minutes, turning once or twice during cooking. Bake until the tops are lightly brown and easily pierced with a fork.

At this point, I will turn the oven off, cover the cauliflower with foil and let it rest for 5-10 minutes. This lets the internal temperature mellow, loosens the delicious brown bits in the pan and enhances the flavor.

Add your favorite seasonings at any time during cooking.

I will usually double this recipe and add roasted cauliflower to my salad, serve as an appetizer, drop into soups or as a pizza topping. Store leftovers in a covered container in the fridge for up to a week.