½cupfreshly grated pecorino cheese,plus extra for sprinkling
Preheat the oven to 425 degrees F.
Place the cauliflower florets on a baking sheet. I do not use foil or parchment for this - I feel that it compromises the crispness of the vegetables.
Drizzle the butter over the florets, then toss them well so all of them are covered. Sprinkle with the black pepper and toss. Cover with the pecorino cheese, tossing again.
Roast for 20 to 25 minutes, until the cauliflower is golden and roasted and the cheese is crisp on the baking sheet. Remove the pain and do an additional sprinkle of cheese. Let the pan sit for 2 to 3 minutes. Lift the cauliflower and crisped cheese off the sheet and onto a platter. Serve!
Note: pecorino is super salty so I do not use salt in this recipe. If you feel that you need it, add a sprinkle of salt when roasting!