I got this recipe from NYTimes Cooking app and made one small change. It’s really delicious.
1 medium head Cauliflower, cut into florets with one flat side
Salt and Pepper, to taste
3 Tbs Olive Oil
3/4 cup finely grated Pecorino
Heat oven to 450°F. Put oven rack on the bottom just above you heat source.
In a large bowl toss the florets with olive oil and salt and pepper. When thoroughly coated pour onto a large sheet pan.
Make sure the flat sides face down.
Roast for about 20 minutes. Flip the cauliflower and sprinkle with Pecorino Romano.
Return to oven and roast for another 10 or 15 minutes or until the cheese is melted and there are golden spots.
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