You can pretty much roast most vegetables but roast cauliflower is delicious and a great alternative to your normal steamed veg.
Preheat oven to 180.
Take your cauliflower and remove all leaves and the bottom part of the core of the cauliflower.
Now quarter the cauliflower. Take each quarter and cut into a further 2/4 pieces depending on how large you want your pieces.
Place florets onto a greased baking sheet and season with salt and pepper and a little olive oil. At this stage you can pretty much add any other seasoning that you fancy. I used a little garlic salt, turmeric and paprika – but you could use any flavour combinations that compliment your meal (bay, lemon, garlic, herbs, chilli). Now roast for 10 minutes.
After 10 minutes turn the florets and place back in the oven for a further 15/20 minutes (if you want to add cheese, add it at this point).
After 20 minutes your cauliflower should be cooked – test by piercing with a fork (cauliflower should feel soft).
Served below with roast chicken.