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!
