large heads cauliflower, halved and cored
tablespoons olive oil
teaspoon kosher salt
cup grated Parmesan cheese or nutritional yeast
Preheat the oven to 425°F. Break the cauliflower into popcorn-size pieces and put them in a large bowl. Add the olive oil and toss to coat. Season with the salt. Spread the cauliflower in a single layer on a rimmed baking sheet or two and roast until tender and golden, about 25 minutes. Let cool slightly, then sprinkle with the Parmesan. Transfer to a large serving bowl and pass with napkins. Recipe courtesy Sarah Michelle Gellar.