- 1 head cauliflower
- 2 tbsp. extra virgin olive oil
- 1 tsp. sea salt, to taste
- 1/2 tsp. ground black pepper, to taste
- Preheat oven to 425F.
- Remove cauliflower florets from stems and discard stems. In an oven-safe dish, spread florets in a single layer and drizzle with olive oil, salt, and pepper.
- Roast for 20-25 minutes, or until desired level of crispness.