Roasted Cauliflower

Great side dish packed with flavor and texture.

1 head of cauliflower-washed and cut into florets
2-3 tbsp extra virgin olive oil
3-5 sun-dried tomatoes-chopped
2 fresh garlic cloves-minced or pressed
5 garlic & jalapeno stuffed olives (or any olive you prefer)-sliced
1-2 tbsp capers-rinsed
large pinch or two of red pepper flakes
pinch of Himalayan salt

On a cookie sheet covered with parchment scatter the cauliflower florets, olive oil, garlic, salt and red pepper flakes.  Toss and roast in pre-heated 400° oven for 20 minutes.  Remove from oven and add the olives, capers and sun-dried tomatoes finish roasting for another 10-20 minutes until florets reach desired doneness.

Plate and serve as a side or serve as a meal over a mound of quinoa or rice.  Feel free to garnish with fresh herbs.