1 head of cauliflower
4 T olive oil
1 T salt

Cut the cauliflower up into smallish pieces. Or buy precut if you are lazy and like paying extra. Also, just like broccoli, you can peel and slice the stems and include them.

Drop it into a large bowl, add the oil and salt, toss to coat.

Set oven to 425. Spread out on parchment-lined backing sheet. Roast for 1 hour, tossing every 15 min or so.

Super easy, super tasty.

Makes 4 servings

Cal: 156
Fat: 13.9 g
Carb: 7.3 g (2.9 g fiber)
Protein 2.8 g