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4 to 6 Servings
For more variations and veggie inspiration, check out our roasted veggie matrix.
2 medium heads of cauliflower, cut into large florets with some stalk attached
5 tablespoons olive oil
Kosher salt, freshly ground pepper
Preheat oven to 450°. Toss cauliflower and oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and browned, 25–35 minutes.
Recipe by Rick Martinez
Photos by Alex Lau
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