• head of cauliflower
• salt and pepper
• Pam

• preheat oven to 475
• chop up head of cauliflower into florets
• line a 9 x 13” pan or large cookie sheet with foil.
• spray foil with PAM & Spread florets in pan/tray
• spray florets lightly with PAM & Sprinkle with salt and pepper to taste
• roast in the very hot oven for 30-40 minutes check and stir the florets every 10-15 minutes
• they should get nice and brown and maybe even a little crispy at the tips
• let cool a bit and enjoy

variation: roasted broccoli--same as above, cut florets 1" size - they cook faster and crispier

note: the browning is key, it makes them rich and caramelized. If you've already had most of your veggies for the day, don't roast a whole head of cauliflower at once because you might eat the whole thing! I've never tried eating these leftover, so I'm not sure how they hold up. Also, I haven't yet tried this with broccoli, but I imagine it's similarly delicious.