INGREDIENTS: 1 – 2 1/2 pound Romanesque cauliflower, core removed and cauliflower broken up into florets 4 tablespoons extra virgin olive oil 1/4 teaspoon red pepper flakes 1/2 teaspoon coarse kosher salt Several grinds of black pepper METHOD: Preheat the oven to 425°F. Place all ingredients in a bowl mixing bowl. Toss and mix the...Read More