One head Romanesco cauliflower, core removed and cauliflower broken up into florets
2-4 tablespoons chili oil
1/2 teaspoon flaky sea salt (smoked sea salt is especially delicious here)
Freshly ground black pepper
1/2 lemon
Preheat the oven to 425 degrees F.
On a baking sheet, toss the cauliflower florets, chili oil and salt together. Add several grinds of black pepper.
Roast in the oven for 20 - 30 minutes, or until the cauliflower is softened and is brown in places.
Remove from oven and squeeze the lemon over the cauliflower. Serve immediately.