- 1 medium head cauliflower (2 1/2 to 3 pounds), cut into 1-1/2-inch-wide florets (8 cups)
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground pepper
Put oven rack in middle position and preheat oven to 450°F.
Toss cauliflower with oil, salt and pepper. Spread out on a large shallow baking pan and roast, stirring and turning over occasionally, until tender and golden brown, 25 to 35 minutes.