Roasted Cauliflower with Parmesan

Ingredients

• 1 very large head cauliflower, core cut away and cut into bite-sized florets
• 2 T olive oil
• Salt and fresh-ground black pepper to taste
• 1/3 – 1/2 cup freshly grated Parmesan cheese

Directions

1. Heat your oven to 450F/230C. Coat your biggest wide casserole dish with non-stick spray.
2. Trim out the cauliflower core, then separate the head into small bite-sized florets. Aim for pieces that are uniform and a little small, so they brown together. For fewer cauliflower crumbs, slice through the stem end of each piece and then pull the floret open; the same move is handy with broccoli.
3. Put the cauliflower in a large plastic bowl, drizzle in the olive oil, and toss until every piece has a light coating. Go shy on the oil at first; if the pieces are not coated, pour in a little more.
4. Add salt and fresh-ground black pepper to your taste, then scatter in the grated Parmesan and toss again. Use more or less cheese according to the size of the cauliflower.
5. Roast the cauliflower for 15 minutes. Take the pan out of the oven, and with a broad flat turner, flip the pieces so the melted cheese faces up. Put the pan back in the oven for 15 minutes longer, or until the cauliflower is cooked through and well browned.
6. Bring it to the table hot. You can warm it again in the microwave or in a hot pan, though it is best right after roasting.