1 medium head cauliflower (about 1 pound), trimmed and cut into small florets
4 tablespoons olive oil
1½ tablespoons fresh lemon juice
⅓teaspoon red-pepper flakes
4 mint leaves, torn up.
Preheat the oven to 400˚F.
In a large mixing bowl, toss the cauliflower florets with 2 tablespoons of the olive oil and a pinch of salt. Transfer the cauliflower to a rimmed baking sheet and roast, rotating the baking sheet and stirring the cauliflower halfway through, until the edges are golden brown, about 15 minutes.
Remove from the oven and let cool completely.
In a medium pan, heat the remaining 2 tablespoons of olive oil. Add the cauliflower and cook over medium-high heat, stirring, until crispy and warmed through, about 4 minutes.
In a large bowl, toss the cauliflower with the lemon juice, pepper flakes and mint. Season with salt and serve immediately.
This recipe has been attributed to Bruce Binn . Thanks to Simone for sending it to me!