• 1 head cauliflower
• 1/2 tsp. Sel Gris Sea Salt
• 1/4 c. Tuscan Herb Olive Oil
• 1/2 c. finely grated Parmigiano-Reggiano
• 1/4 tsp. dried red pepper flakes
Preparation: Preheat oven to 375 degrees. Spread cauliflower florets on baking sheet. Drizzle with olive oil. Sprinkle red pepper flakes, salt, pepper and half the grated Parmigiano. Toss to coat thoroughly. Bake for 25-30 minutes or until tender when tested by inserting the tip of a sharp knife. Remove from oven and sprinkle with remaining 1/4 cup of Parmigiano.
*An original Carter & Cavero recipe adaptation from Gustare Olive Oil.