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Low-Fat Roasted Cauliflower

1 medium head cauliflower (about 2 pounds)
1 teaspoon sesame oil
1/2 teaspoon coarse salt
1/4 teaspoon coarsely ground black pepper

Preheat oven to 400°F. Rinse cauliflower; cut into quarters. Cut off and discard leaves and cores; cut quarters into 1/4- to 1/2-inch-thick slices.

In a large bowl or resealable plastic bag, mix together cauliflower slices, sesame oil, salt, and pepper. Spread in a single layer in a non-stick baking dish or rimmed baking sheet. Bake approximately 20 to 25 minutes, turning every 10 minutes, or until cauliflower is browned or caramelized on edges and tender. Remove from oven and serve warm or at room temperature.

Makes 2 servings.