Even my picky kid loves this one...especially when I serve it with cheese sauce on the side for dipping...totally optional, but hey you gotta do what ya gotta do to get the kids to eat sometimes!
One 2 1/2-pound cauliflower, cut into 2-inch florets
1/3 cup extra-virgin olive oil
Salt and freshly ground pepper
Lemon wedges, for serving, optional
Preheat the oven to 400°. On a large rimmed baking sheet, drizzle the cauliflower florets with the olive oil. Season them with salt and pepper and toss well. Roast for about 30 minutes, stirring occasionally, until the cauliflower is tender and golden brown.
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