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.