CRISPY ROASTED CAULIFLOWER

CRISPY ROASTED CAULIFLOWER 1 pound cauliflower (a normal head of cauliflower) 2 tablespoons extra virgin olive oil Kosher Salt and freshly ground black pepper Preheat oven to 375 degrees. Cut the cauliflower into florets about the size of a ping pong ball. Put into a large bowl and toss with oil and salt and pepper (I used 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, but you can season to taste. Spread evenly onto a baking sheet and bake for 25-30 minutes.