1 lg. Cauliflower, cut or broken into florets
1/3 cup olive oil, divided by half
1 small (0.4 oz.) packet dry Ranch dressing
Ground black pepper to taste
Rinse the cauliflower florets, drain and pat dry with paper towels. Toss florets with half the olive oil, and heat the other half of the oil in a large non-stick skillet. When oil is hot, carefully add the cauliflower and sauté over medium-high heat, turning ever minute or so, until florets are roasted a golden brown, but are still crispy; about 5 minutes. Remove from heat and sprinkle on the Ranch dressing. Toss to coat thoroughly; add black pepper, and toss lightly. Serve immediately.