Roasted Cauliflower

Servings: 4-6

1 head cauliflower, cut into florets of fairly equal size
1⁄4 C The Well Dressed Olive Tuscan Herb EV Olive Oil 
1⁄4 tsp dried red pepper flakes
1⁄2 tsp Seasonello
freshly ground black pepper, to taste
1⁄2 C finely grated Parmigiano-Reggiano

Preheat oven to 375 .

Spread cauliflower florets on baking sheet. Drizzle with olive oil. Sprinkle red pepper flakes, salt, pepper and half the 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 C of Parmigiano.