Incredibly flavorful yet easy to make, this cauliflower side dish is versatile, pairing well with a variety of main dishes.

I N G R E D I E N T S :

• 1 large head cauliflower
• 2 Tablespoons Rocky Mountain Olive Oil Company Butter Infused Olive Oil
• 1 Tablespoon Rocky Mountain Olive Oil Company Madagascar Black Peppercorn Infused Olive Oil
• 1 teaspoon freshly cracked black pepper
• 2/3 cup grated pecorino romano cheese, divided  

I N S T R U C T I O N S :

1. Preheat the oven to 400 F.

2. Wash and cut the cauliflower into florets.

3. Line a large, rimmed baking sheet with parchment paper or tin foil. Arrange the cauliflower florets onto it in a single layer.

4. Drizzle the cauliflower with the olive oil and toss to coat.

5. Sprinkle the black pepper on top of the cauliflower, followed by 1/3 cup of the cheese.

6. Roast the cauliflower about 20-25 minutes, gently tossing halfway through. When done, the cauliflower will be golden and crispy.

7. When fully roasted, transfer the cauliflower to a serving bowl and sprinkle with the remaining cheese. Serve immediately.