Roasted Cauliflower

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   Wash and dry head of cauliflower and cut into florets. Toss florets with a generous drizzle of olive oil and sprinkle with garlic salt (or kosher salt if you prefer) and pepper. Spread evenly in a baking dish. Roast in the oven until florets begin to brown on edges and are easily pierced with a fork. I usually roast these at the same temperature that I am cooking whatever else is for dinner, but usually higher temperatures get better color and flavor on the cauliflower.

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