- 8 cups bite-size cauliflower or broccoli florets, sliced
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt, or to taste
- Freshly ground black pepper to taste
- Lemon wedges (optional)
- Preheat oven to 450 degrees F. Place florets in a large bowl with oil, salt and pepper and toss to coat. Spread out on a baking sheet. Roast the vegetables, stirring once, until tender-crisp and browned in spots, 15 to 25 minutes. Serve hot or warm with lemon wedges, if desired.