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1 head cauliflower, about 1 1/2 lb., cored and
cut into florets
4 Tbs. extra-virgin olive oil
1/2 tsp. kosher salt
1 Tbs lemon juice
Pepper, to taste
Preheat an oven to 325°F.
Arrange the cauliflower florets in a single layer on a rimmed baking sheet. Drizzle the olive oil evenly over the florets, then sprinkle with the salt, pepper, and lemon juice. Toss to coat the cauliflower evenly and spread the florets out evenly.
Roast the cauliflower until golden brown and crisp-tender, 60 minutes. Stir 2 times during roasting.
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