Roasted Cauliflower

Name: Roasted Cauliflower
Ingredients: 1 medium head cauliflower, resulting in about 3 cups of florets; 2 or more Tablespoons of real olive oil, or ghee; 1 or more teaspoons of sea salt; 1/8 teaspoon red pepper flakes; parmesan cheese for serving

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1 medium head	cauliflower resulting in about 3 cups of florets
2	or more Tablespoons of real olive oil or ghee
1	or more teaspoons of sea salt
¹⁄₈ teaspoon	red pepper flakes
	parmesan cheese for serving

Preheat your oven to 425 degrees. Cut cauliflower into small florets about the size of your thumb. In a bowl toss the florets with olive oil, salt and red pepper flakes. Spread in one layer over one or two cookie sheets or a large sheet pan or pizza pan. It is important not to overcrowd the cauliflower, otherwise it can steam.

Roast at 425 for 15-20 minutes. Remove from the oven and rotate the florets to ensure even browning. Place cauliflower back in the oven. Continue to roast and turn the cauliflower in 10 minute increments until you are satisfied with it’s color. You want it dark brown on as many sides as possible. This ensures an almost french fry like quality.

Grate parmesan cheese over the cauliflower and serve.

Preheat your oven to 425 degrees. Cut cauliflower into small florets about the size of your thumb. In a bowl toss the florets with olive oil, salt and red pepper flakes. Spread in one layer over one or two cookie sheets or a large sheet pan or pizza pan. It is important not to overcrowd the cauliflower, otherwise it can steam.
Roast at 425 for 15-20 minutes. Remove from the oven and rotate the florets to ensure even browning. Place cauliflower back in the oven. Continue to roast and turn the cauliflower in 10 minute increments until you are satisfied with it’s color. You want it dark brown on as many sides as possible. This ensures an almost french fry like quality.
Grate parmesan cheese over the cauliflower and serve.

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