This dish combines roasted cauliflower with a mix of bacon, olives and parmesan.

There are a few items on a menu that I’ll automatically order no matter the circumstance. Meatballs, sausages or cauliflower.

It’s an unconventional combination, but I’m 50 years old and it’s too late to change my quirks at this point.

The rage in cauliflower (only food nerds believe that cauliflower can have a rage period) the past few years has been roasting an intact head of cauliflower. It’s a showpiece, like a crown roast of lamb. I’ve ordered it, I love it, I’ve made it, and well, it takes too long.

At home, I want a simple preparation of cauliflower, one that I don’t fret over the entire time in the oven, and roasts relatively quickly. A sheet pan of roasted cauliflower fits the bill and is warming and cozy for the colder months ahead.

Roasted cauliflower

Slightly adapted from Melissa Clark, serves four as a side

Ingredients

• 1 large head cauliflower, trimmed and cut into bite-size florets (about 8 cups)

• 1/2 cup extra virgin olive oil

• 1 teaspoon kosher salt, divided, plus more to taste

• 1/3 cup green olives, crushed, pitted and chopped

• Two garlic cloves, finely grated or minced

• 2 tablespoons fresh lemon juice, plus more to taste

• 1/4 teaspoon red pepper flakes, plus more to taste

• 1/2 teaspoon freshly cracked black pepper

• 4 ounces bacon, cut into 1/8-inch pieces

• 1/2 cup shredded parmesan

• 1/4 cup chopped fresh parsley

Instructions

Heat oven to 425 degrees. Place cauliflower on a rimmed baking sheet and toss with 1/4 cup olive oil and 1/2 teaspoon salt until well coated. Roast for 15 minutes.

In a small bowl, whisk together olives, garlic, lemon juice, 1/4 teaspoon red pepper flakes, a large pinch of salt and cracked black pepper. Drizzle in the remaining 1/4 cup olive oil and whisk well.

After the cauliflower has roasted for 15 minutes, add bacon to the pan and gently mix to combine. Sprinkle parmesan on top and roast for another 25 to 28 minutes, until the cauliflower is tender, the bacon has rendered and the cheese is crunchy.

Spoon olive dressing all over the roasted cauliflower while still hot and toss to combine. Taste, and add more salt, black pepper, red pepper flakes or lemon juice, if needed. Scatter parsley over the top before serving.