Roasted Cauliflower

This is my new favorite roasted veggie recipe. I was craving it today and it was my entire dinner tonight. Seriously, it's delicious!

I'm hooked on the parmesan version but it's an easy one to adjust to fit your mood. Swap in avocado oil or grapeseed oil for the Evoo, season with tumeric, curry or your favorite spice for more of a kick.

Ingredients:
1 head of cauliflower
extra virgin olive oil
salt
pepper
grated parmesan

Directions:

1. Preheat oven to 400 degrees.

2. Trim cauliflower leaves, cut into 1/4 inch thick slices.

3. Place into a large mixing bowl, pour on a few Tbls of olive oil (enough to coat.) Season with salt and pepper and toss gently until its evenly coated.

4. Lay cauliflower out on a baking sheet. Drizzle any remaining olive oil from the bowl on top.

5. Bake, turning once, until caramelized and tender, about 25-30 minutes.

OPTIONAL: a few minutes before done, remove baking pan, sprinkle cauliflower with grated parmesan and put back in oven to finish baking. Remove from oven when parmesan is melted and cauliflower is a light golden brown.