Roasted Cauliflower
one head cauliflower, washed, leaves and core removed, chopped into large florets
olive oil
black pepper
kosher salt
Preheat oven to 400. If you have a convection setting, use it. This helps get a good dry, roasted flavor. If you don't, no worries.
Put cauliflower in a large bowl. Drizzle with 2-3 Tb olive oil or enough to lightly coat all florets.
Sprinkle with salt and pepper to taste. Toss, making sure to coat everything, but not dripping with oil. Pour everything onto a cookie sheet with a raised rim and put into the hot oven. The process takes about fifteen minutes or so. You want a toasty outside and just barely tender inside. So keep an eye on it toward the end of cooking.
