Photo credit: Tina Rupp
- 1 head cauliflower, cut into bite-size florets
- 2 tablespoons extra virgin olive oil (EVOO)
- Salt and pepper
Pre-heat the oven to 425°F.
On a baking sheet, toss the the cauliflower with the EVOO. Season with salt and pepper and arrange in an even layer. Roast until tender and browned, 20-25 minutes.