1small head cauliflower, washed, dried, and cut into bite-sized pieces
2tablespoonsextra virgin olive oil
Salt and pepper to taste (remember the cheese will add salt too)
1/2cupfreshly grated parmesan cheese
Preheat the oven to 425°F. Add cauliflower to a rimmed sheet pan and drizzle with olive oil. Toss to coat (with hands or spatula) and sprinkle with salt and pepper.
Roast for 20 minutes, remove and stir.
Sprinkle with Parmesan cheese and return to oven for 10-15 minutes more or until cauliflower is cooked through and golden brown in spots.
Best enjoyed immediately.
For best results, dry the washed cauliflower well. I use my salad spinner to get as much water as possible out of the florets. Wet cauliflower steams in the oven, making the end result soft and mushy rather than crisp.