Roasted Cauliflower
INGREDIENTS
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1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
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1/4 cup Bertolli extra-virgin olive oil
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5 cloves garlic, roughly chopped
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1/4 teaspoon McCormick crushed red pepper
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2 teaspoons kosher salt
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2 teaspoons roughly chopped fresh thyme leaves
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