Easy roasted cauliflower
1 medium head cauliflower (2 pounds or about 6 to 7 heaping cups florets)
2 tablespoons olive oil
3/4 teaspoon kosher salt, plus more to taste
1 medium garlic clove
1 teaspoon lemon zest, optional (and/or shredded Parmesan cheese)
Preheat the oven to 450 degrees Farenheit.
Clean and chop the cauliflower into medium florets. In a bowl, combine the cauliflower with the olive oil and kosher salt.
Line a baking sheet with parchment paper. Spread the cauliflower on a baking sheet and bake for 30 to 35 minutes or until browned and crispy at the edges, stirring once.
When the cauliflower is done, remove the pan from the oven. Grate the garlic and lemon zest onto the pan and use a spoon to gently toss it all together (separating any grated garlic that clumps together). Taste and if the flavor doesn’t pop, a few more pinches kosher salt. Serve immediately.