Roasted Cauliflower

Ingredients

• 1 medium head cauliflower (about \1 1/2 pound s), cut into florets about \1 1/2" wide*
• 3 tablespoon sextra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 tablespoon sfreshly grated pecorino Romano cheese (or Parmigiano Reggiano)

Instructions

1. Preheat the oven to 450°F and set a rack in the middle position. Line a baking sheet with heavy duty aluminum foil.
2. In a large bowl, combine the cauliflower florets with the olive oil, salt and pepper and toss to coat evenly. Transfer to the prepared baking sheet. (Alternatively, toss the cauliflower with the oil and seasoning directly on the baking sheet using a rubber spatula.)
3. Roast the cauliflower, stirring a few times to promote even browning, until tender and golden brown, about 20 minutes. (Keep an eye on it; you want the florets to develop deep golden spots.
4. If it looks like they're getting too dark, reduce the oven temperature to 425°F.) Sprinkle with the grated cheese, then taste and add more salt and pepper if necessary.
5. Transfer to a serving dish and serve hot or room temperature.
6. Dry the cauliflower florets well with a kitchen towel after washing, as too much moisture will prevent them from browning.

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