From the New York Times. Roasted cauliflower bears no resemblance to the oversteamed stuff that was first presented to me as cauliflower.
1 pound cauliflower, about 1 medium-large head, trimmed and cut into 1/4-inch-thick slices
extra virgin olive oil, to coat
sea salt
coarsely ground black pepper
Preheat oven to 375°F. Place cauliflower in a large mixing bowl. Pour on enough olive oil to coat (a few tablespoons). Season generously with salt and pepper and toss gently until evenly coated.
Lay cauliflower pieces out on a baking sheet. Drizzle any remaining oil from the bowl on top. Bake, turning once, until caramelized on edges and tender, 25 to 30 minutes. Serve warm or at room temperature, as a side dish. You can also sprinkle it with a very good aged vinegar. Or, cut florets into smaller pieces and add to salads.