There is magic in oven roasting vegetables. Something about the caramelized edges and concentration of their flavor through the magic of dry heat transforms even the most commonplace vegetable. Even more impressive, if you oven roast cauliflower, it becomes potatoes. Or at least it does for Little Dog because that's how he asks for more. And I can live with that. So, here's how you make that magic happen.
1 large head of cauliflower
Wash and trim your cauliflower leaving the head in tact. Cut the entire head in slices about 3/4 inches thick and put them in a large mixing bowl. Add about 1 Tbsp olive oil and toss the cauliflower slices to coat. If you need more oil, add it slowly, you don't want to drown the cauliflower, but you also want it evenly coated. Once it is coated with oil, add a couple heavy pinches of salt and toss again.
Spread sliced cauliflower on a baking sheet in a single layer. depending on the size of your cauliflower, you might need to use more than one baking sheet.
Put the baking sheet in your oven under the broiler. Let cook until the edges of the cauliflower are golden, then turn the slices (and bits that have fallen off the slices) and cook the other side until golden on the edges. In our crappy oven this takes about 15 minutes, sometimes more, sometimes less. You want the golden edges and you want the cauliflower to be nice and tender. If you don't get there in 15 minutes, keep on broiling. It is worth it.
In our house this is barely enough for 4 people. Especially once Little Dog gets going. "More potatoes, mama!"