Roasted Cauliflower
For the original recipe and instructions, see “Roasted Cauliflower” at cooking.nytimes.com
Ingredients
- 1 pound cauliflower, about 1 medium-large head, trimmed and cut into 1/4-inch-thick slices
- Extra virgin olive oil, to coat
- Sea salt
- Coarsely ground black pepper
Recipe copyright
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