Roasted Cauliflower

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Ingredients

1. 1 medium head cauliflower (about 2 pounds)
2. 1/4 c olive oil
3. kosher salt
4. ground black pepper

Instructions

1. Adjust oven rack to lowest position and heat oven to 475 degrees.
2. Trim outer leaves of cauliflower and cut stem flush with bottom.
3. Cut head into 8 equal wedges so that core and florets remain intact.
4. Place wedges cut side down on foil- or parchment-lined rimmed baking sheet.
5. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; gently rub to evenly distribute oil and seasonings.
6. Gently flip cauliflower and season other cut side with remaining 2 tablespoons oil, salt, and pepper.
7. Cover baking sheet tightly with foil and cook for 10 minutes.
8. Remove foil and continue to roast until bottoms of cauliflower pieces are golden, 8 to 12 minutes.
9. Remove sheet from oven, and, using spatula, carefully flip wedges
10. Return sheet to oven and continue to roast until cauliflower is golden all over, 8 to 12 minutes longer.
11. Serve immediately or at room temperature.