Roasted Cauliflower

SUPPLY LIST
1 Head of Cauliflower
1 bottle of Extra Virgin Olive Oil (e.v.o.o.)
Kosher Salt
Black Pepper
Baking Sheet
Aluminum Foil

Move your oven rack to the lowest position and pre-heat to 450.

Clean your cauliflower, remove all the stem leaves and cut the stem flush with the bottom. Now place the head bottom up on your cutting board and using a large knife slice the head in half along the stem, slicing it into eight equal portions like a pie, making eight wedge shaped pieces of cauliflower.

Cover your baking sheet with aluminum foil and arrange the wedges for roasting. Drizzle each piece with a little e.v.o.o., season with salt and pepper, carefully flip and repeat on the other side.
Now cover tightly with more aluminum foil and place in the pre-heated oven for 10 minutes.

Now carefully remove the top piece of aluminum foil and return to the oven for another 8 to 15 minutes until the bottom of the wedges start to turn golden brown. Carefully flip your wedges and repeat until golden brown. Serve immediately.

Note: Aside from salt and pepper, you can add any seasoning you like prior to roasting. i.e. curry powder, red pepper flakes, Thai chili powder, etc. Also goes great with your favorite sauces!