Ingredients:

• 1 Medium-sized head of cauliflower, cut into small florets
• 4 Tbsp. Olive oil, divided
• 5 Garlic cloves, sliced
• 2 Tbsp. Crushed dried sage
• 1/2 tsp Salt
• 1/8 tsp Korean Chili flakes
• 1/8 tsp Black pepper (for final seasoning)

Instructions:

1. Prepare the Oven:

• - Preheat the oven to 450° F.

2. Roasting the Cauliflower:

• Spread the cauliflower florets on a baking pan.
• Drizzle with 1 tbsp. of olive oil, ensuring all florets are well-coated.
• Cover with aluminum foil or an oven-proof lid.
• Bake in the preheated oven for 25 minutes.
• After 25 minutes, uncover and continue baking for an additional 10 minutes, or until florets are tender and slightly golden.

3. Preparing the Sage-Garlic Infused Oil:

• While the cauliflower is roasting, heat the remaining 3 tbsp. of olive oil in a nonstick pan over medium heat.
• Add the sliced garlic and sauté for 3-5 minutes, ensuring it doesn't burn.
• Stir in the crushed sage, Korean chili flakes, and salt.
• Sauté the mixture for about 30 seconds. Be cautious to avoid burning the spices and garlic.

4. Combining and Serving:

• Once the cauliflower is roasted, remove it from the oven and transfer to a serving dish.
• Drizzle the sage-garlic infused oil over the cauliflower, ensuring even coverage.
• Gently toss to coat the florets evenly.
• Season with black pepper and serve hot.

Enjoy!