So simple, so fast and so delicious. I ate this with a fresh green salad and a bowl of sprouted, steamed quinoa.
Roasted Cauliflower with Garlic & Olive Oil
1 head cauliflower, cleaned, trimmed, and sliced into 3/4″ slices
2 cloves garlic, smashed and thinly sliced
3T olive oil- more if needed
pink salt and pepper
Preheat the oven to 425 Degrees
In a large roasting pan, drizzle some olive oil on the bottom of the pan.
Layer in the cauliflower, evenly spacing the slices.
Add the garlic sliced over the cauliflower.
Salt and pepper generously and drizzle the remaining olive oil over the top of the slices.
Roast for 15-20 minutes or until the edges of the cauliflower begin to brown and the cauliflower is tender.
Serve hot or cold.