Roasted Cauliflower

By jeknudson

Ingredients

• Head cauliflower, cut into bite-size florets (or can use 16oz bag of frozen and thawed or mix of broccoli/ cauliflower)
• 2 tablespoons extra virgin olive oil (EVOO)
• Salt and pepper

Preparation

Step 1

Pre-heat the oven to 425°. On a baking sheet, toss the EVOO; season with salt and pepper and arrange in an even layer. Roast until tender and browned, 20-25 minutes. (Can do longer if you like thyem well done!!)