Name: Roasted Cauliflower
Ingredients: 1 large head cauliflower, cut into florets (see my easy method); 2 1/2 tbsp olive oil; 1/2 tsp each salt and pepper; 2 garlic cloves, finely minced; 1 tbsp parsley, roughly chopped, for sprinkling (optional); 2 tbsp parmesan, finely grated (store bought, sandy type); 3 tbsp panko breadcrumbs

Ingredients

1 large head cauliflower, cut into florets (see my easy method)
2 1/2 tbsp olive oil
1/2 tsp each salt and pepper
2 garlic cloves, finely minced
1 tbsp parsley, roughly chopped, for sprinkling (optional)

Parmesan Flavour Option:

2 tbsp parmesan, finely grated (store bought, sandy type)
3 tbsp panko breadcrumbs

Steps

Heat the oven to 220°C/425°F, or 200°C for a fan oven.
In a large bowl, toss the cauliflower with the oil, salt and pepper, including the garlic if using it. Tossing on the tray is also possible, but will require more oil. If using parmesan and Panko breadcrumbs, add them now.
Spread the cauliflower on a tray and roast for 20 minutes. Flip it, then roast for a further 5 minutes, until the edges are golden and the cauliflower is soft all the way through.
If parsley is being used, sprinkle it over the cauliflower and serve immediately.