Ingredients
1 head of cauliflower, washed and broken into large florets
1 lemon, zested
2 tbsp extra virgin olive oil
1 tbsp Fleur de sel
Preparation
Preheat oven to 425. Toss cauliflower florets with olive oil, lemon zest and salt, coating evenly. Spread florets out in a large roasting pan or on a rimmed cookie sheet. Roast for 30 minutes, turning florets at least once to ensure even browning. Cauliflower is done when florets are crisp-tender and golden brown. Remove from oven and squeeze half a lemon over the florets. Evaluate for flavour and balance. Add more salt and lemon to taste.
