Serves 4

Ingredients

1 medium head cauliflower (about 2 ½ pounds), cut into florets about 1½” wide*
3 tablespoons extra virgin olive oil
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 tablespoons grated Pecorino Romano cheese
A few sprigs fresh parsley, chopped (optional)

Directions

1. Set rack in middle position and preheat oven to 450 degrees.

2. In a large bowl, combine cauliflower florets with olive oil, salt and pepper and toss to coat evenly.

3. Roast cauliflower florets on baking sheet, stirring a few times to promote even browning, until tender and golden brown, about 20-30 minutes. (Keep an eye on it; you want the florets to develop deep golden spots. If it looks like they're getting too dark, turn oven down to 425 degrees.) Sprinkle with grated cheese, then taste and add more salt and pepper if necessary. Transfer to serving dish and garnish with parsley. Serve hot or room temperature.

*Dry cauliflower florets with a kitchen towel after washing…too much moisture will prevent them from browning.