Roasted Cauliflower

Ingredients:

• 1 head cauliflower, cored and cut into florets about 1 inch in diameter
• 2 TBS extra-virgin olive oil
• 1/2 tsp kosher salt

Preheat oven to 400°. Arrange the cauliflower florets in a single layer on a rimmed baking sheet. Drizzle the olive oil over the florets and sprinkle with salt. Toss to coat the cauliflower evenly with the oil and spread the florets out in a single layer.

Roast the cauliflower, stirring 1 or 2 times, until golden brown and crisp-tender, 25 to 35 minutes. Transfer the cauliflower to a warmed serving bowl. Serve immediately. 4 servings.