Ingredients
1 head of cauliflower
2-3 tsp extra virgin olive oil
salt and freshly ground black pepper to taste, herbs
Preparation
Preheat oven to 425 degrees F. Wash and chop cauliflower into small florets. Toss florets with olive oil and salt and place on a baking sheet.
Roast for 30 – 45 minutes, stirring every 15 minutes or so, until the desired tenderness is achieved. Roasting time will vary according to your taste preferences, how large you chopped the cauliflower florets (obviously, smaller ones will cook faster), and what type of pan you are using. Check it at 30 minutes and then test periodically from there.
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