Makes: 4 Cups
1 head of cauliflower, cut into bite-sized florets
2 Tbsp olive oil
sea salt & black pepper, for sprinkling
1. Preheat oven to 425 F. Line a cookie sheet with parchment paper.
2. On the baking sheet, toss the cauliflower with olive oil; season with salt and pepper and arrange in an even layer
3. Roast until tender and browned, 20 to 25 minutes