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Roasted Cauliflower

JessiJessi Jacobs
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Makes 6 to 8 servings

Makes 6 to 8 servings
Makes 6 to 8 servings


  • 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
Crusty Top
  • 1/4 to 1/2 cup breadcrumbs
  • Drizzle of olive oil
  • Grated Parmesan cheese
  • Fresh chopped Italian Parsley
  • Mix all and sprinkle over the top of the cooked cauliflower. put under the broiler until browned.
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  • 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. Cover and Roast until golden and tender, about 40 minutes.

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