Roasted cauliflower with garlic and herbs

Ingredients:

• 1 head of cauliflower (about 900 g), trimmed and cut into florets
• 1/4 cup extra-virgin olive oil
• 5 cloves garlic, coarsely chopped
• 2 tsp coarsely chopped fresh thyme
• 1 teaspoon chopped fresh rosemary

Preparation:

1. Preheat oven to 230°C (430°F). Place the cauliflower, onion, garlic, thyme, and rosemary on a rimmed baking sheet, tossing to coat well. Sprinkle with 1 teaspoon of salt and freshly ground black pepper and toss again.
2. Bake, stirring occasionally, until golden brown and tender, about 20 minutes.