1 head cauliflower, leaves and stem trimmed; cut into small flowerettes
4 tablespoons olive oil

Preheat oven to 475°F.

Line a baking sheet with parchment paper.
Add olive oil and cauliflower. Toss to coat flowerettes.
Spread them out in one layer.
Cover pan with tin foil for the first ten minutes.
Roast for 25 to 35 minutes.
Flip flowerettes once after 20 minutes.

Serves 4