Spiced Roasted Cauliflower and Peas

• 3-4 Tbsp olive oil 

• One head whole cauliflower, rinsed and cut into florets 

• 5-6 cloves garlic, coarsely chopped 

• 2 Tbsp crushed red pepper flakes 

• 1 Tbsp curry powder

• 1 cup frozen peas 

• 1 tsp maple syrup, drizzled

Pre-heat oven to 350.

Pour olive oil into a large plastic zip bag. Add cauliflower pieces, curry powder, and chopped garlic to the bag. Close bag tightly. Shake well to coat all cauliflower pieces, moving the pieces around with your fingers to ensure good coverage.

Pour all the contents of the bag into a 9 x 13 glass baking dish. Sprinkle with the crushed red pepper flakes and drizzle with maple syrup. Cover dish and bake for 35 minutes. Add the peas and cook five minutes more, checking for doneness.

Cauliflower should be fork-tender. Serve hot or warm.

Can be stored in a sealed container in the refrigerator for one week.