Roasted Cauliflower

Given all the veggies I have roasted over the years, I don't know why I never used cauliflower until today.  In all honesty, I thought chopping it up looked daunting.  But it is so much easer to cut up and clean than broccoli.  The stems are much easier to chew too.  This is a delicious side dish so make plenty because everyone will want to eat it in entree quanity!

Simple steps:

1. Preheat oven to 400-425 degrees. 
2. Chop up one head of cauliflower. 
3. Rinse florets in a colander. 
4. Lay evenly on a cookie sheet. 
5. Toss in 2 tbsp extra virgin cold pressed olive oil, 1 tsp fine sea salt, and a few twists of freshly ground black pepper. 
6. Bake 20-25 minutes until desired crisp. 
7. Dust with parmesan cheese.