Caramelized Cauliflower

Steamed or boiled, cauliflower seems to get watery and lose most of its flavor. This simple oven-roasting technique brings out its natural sweetness, and the cauliflower stays firm. One warning: this tastes so good I've found that one head usually isn't enough to satisfy four hungry people.

Trim any leaves, place the cauliflower upright, and cut into quarter-inch slices (some will break up a bit, and that’s fine). Toss with a few tablespoons of olive oil (use a less expensive, cooking grade extra virgin oil), spread in a single layer in a baking dish or cast iron skillet, and roast at 400 until it begins to brown a bit, about 15 minutes. Serve hot, sprinkled with good sea salt and drizzled with a bit of your best extra virgin olive oil.