- 1 small head cauliflower (about 1 1/2 pounds), cut into florets
- 2 to 3 tablespoons olive oil
- kosher salt and black pepper
- Heat oven to 425° F. Toss the cauliflower, oil, and ½ teaspoon each salt and pepper on a rimmed baking sheet. Roast, tossing once, until golden brown and tender, 16 to 18 minutes.