One 1 3/4 to 2 lb. head of cauliflower
1 Tbs. extra-virgin olive oil
1/2 tsp. kosher salt, plus more to taste
1/2 tsp. freshly ground black pepper, plus more to taste
Preheat oven to 425°F.
Trim the stem of the cauliflower flush with the head, but do not core the head. Slice the entire head into 1/4-inch slices. Much of the cauliflower will end up in crumbles, but that is okay.
Transfer the cauliflower to a rimmed baking sheet lined with aluminum foil, spreading the pieces out as evenly as possible. Drizzle with olive oil. Season with salt and pepper.
Roast the cauliflower in the upper half of the oven for 20 to 25 minutes, or until the edges of some of the cauliflower have browned. Transfer it to a serving bowl and season to taste, if desired, with additional salt and pepper.
Cookbook author Matt Lee has a lot on his plate—luckily, he has helping hands in his kitchen
