Ingredients
1 head cauliflower, cut into bite-size florets
2 tablespoons extra virgin olive oil (EVOO)
Salt and pepper
Directions
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.
