One 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 teaspoons coarse kosher salt
Several grinds black pepper
Preheat the oven to 425°F.
Place all ingredients in bowl mixing bowl. Toss and mix the Romanesque until evenly coated with seasoning and oil. Arrange florets in an even layer on a baking sheet.
Roast for 20 minutes, or until the Romanesque is tender. Finish with a squeeze of fresh lemon juice, if desired.