1 large head cauliflower, cleaned and cut into florets
2 Tablespoons olive oil
1½ teaspoons Italian seasoning
1 teaspoon kosher salt
¼ teaspoon garlic powder
⅛ to ¼ teaspoon crushed red pepper flakes
1 cup marinara sauce
For instructions on how to easily break down the cauliflower into florets.
Preheat the oven to 450F. Line a baking sheet with tin foil and set aside. Grab a gallon size ziploc type bag and place cauliflower florets into it, add olive oil, seal and gently shake until well coated.
Add in Italian seasoning, salt, garlic powder and crushed red pepper flakes. Seal and gently shake until evenly coated. Open bag and pour cauliflower onto lined baking sheet. Shake tray to spread out.
Roast for 15 minutes. Remove and turn cauliflower florets, roast for an additional 15 minutes until you see some crispy edges and browning.
While cauliflower is roasting, heat marinara sauce. Serve roasted cauliflower florets with marinara for dipping and Enjoy!