Roasted Cauliflower

Adjust oven rack to lowest position and heat oven to 475 degrees.  Line a baking sheet with aluminum foil and spray with non-stick cooking spray.

Trim outer leaves of cauliflower and cut head into equal florets, about 2 inches wide.  Place florets on prepared baking sheet.

Drizzle with 2 tablespoons olive oil and season with salt and pepper; gently rub and toss to evenly distribute oil and seasonings.

Cover baking sheet tightly with foil and cook for 5 minutes.  Remove foil and continue to roast until bottoms of cauliflower pieces are golden, 8 to 12 minutes.  Remove sheet from oven and  carefully flip wedges, using tongs.  Return sheet to oven and continue to roast until cauliflower is golden all over, 8 to 12 minutes longer.

Season with salt and pepper to taste; drizzle with walnut oil.  Serve immediately.