2tablespoonsmeyer lemon juicefrom half a medium lemon
Instructions
Preheat the oven to 400 convection roast (if you have this setting) or 425 degrees regular cook.
Cut the cauliflower into florets - relatively the same size. Spread them on a parchment-lined sheet pan.
Drizzle about 2 tablespoons of olive oil all over. Sprinkle with salt and pepper to taste (about 1 teaspoon each) then mix the florets around a bit to be sure they are evenly coated with the oil and salt and pepper. If you want to add other spices such as za'atar or cayenne, now is the time to do so!
Cook for about 10 - 12 minutes, open the oven door, and check for tenderness with a fork and move them about with some tongs. Cook for about 5 - 8 minutes more depending on how hot your oven is and how large you cut the florets. Remove from oven when crisp but tender (pierce with a fork to check).
Drizzle all over with lemon juice immediately, then serve piping hot or let sit until the rest of the meal is ready. They are delicious even at room temperature.