Roasted Cauliflower NYTimes Cooking Amanda Hesser Yield: 4 servings 1 pound cauliflower, about 1 medium-large head, trimmed and cut into ¼-inch thick slices Extra virgin olive oil, to coat Sea salt Coarsely ground black pepper Preheat oven to 355o. Place cauliflower in a large mixing bowl. Pour on enough olive oil to coat (a few tablespoons). Season generously with salt and pepper and toss gently until evenly coated. Lay cauliflower pieces out on a baking sheet. Drizle any remaining oil from the bowl on top. Bake, turning once, until caramelized on edges and tender, 25 to 30 minutes. Serve warm or at room temperature, as a side dish. You can also sprinkle it with a very good aged vinegar. Or, cut florets into smaller pieces and add to salads.

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