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ROASTED CAULIFLOWER

2 Tbsp. olive oil
1 head (about 1 1/2 lb.) cauliflower
1/2 tsp. salt
1/4 tsp. pepper

Preheat oven to 425 degrees. Drizzle a 15 x 10-inch jellyroll pan with 1
tablespoon olive oil. Cut cauliflower vertically into 1/4-inch thick
slices. Arrange in a single layer on prepared pan. Drizzle
cauliflower with remaining olive oil; sprinkle with salt and pepper.
Bake at 425 degrees for 25 to 30 minutes, or until golden brown. Sprinkle
with additional salt, if needed.

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