One head Romanesque cauliflower, cored, broken up into florets
3 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
ground black pepper to taste
Preheat the oven to 425°F. Toss the cauliflower with the oil, salt, and pepper in a bowl until evenly coated. Spread florets in an even layer on a baking sheet. Roast for 25 minutes, or until tender and browned.