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Break the cauliflower into bite-sized florets. In an oven-safe dish toss the cauliflower in the olive oil, salt and black pepper. For 3 servings, you can use an 8 in by 8 in or a 26 cm by 16 cm baking dish. For 6 servings a 13 in by 9 in casserole works well. Distribute the florets evenly and roast them in the oven until they are golden, about 25 minutes. Optionally toss them after about 15 minutes. Mix together the ingredients for the tomato sauce. Alternatively, use your favorite Marinara sauce. Pour the sauce over the cauliflower and sprinkle with the shredded cheese. Top with the pepperoni slices. Bake until the cheese has melted, about 10 minutes. Optionally broil until the cheese is golden-brown, about 2 minutes. Let cool for a couple of minutes before slicing and serving. Enjoy! # Meal Prep Tip You can store the dish in an airtight container for 5 days in the fridge or up to 6 months in the freezer. For best results, thaw overnight. Reheat in the microwave or in the oven.
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