Roasted Cauliflower

This a very easy recipe and it's the absolute best way to cook a cauliflower. The florets get a little caramelized but not burnt and the texture is slightly crisp yet almost lobster-like and not soggy like steamed cauliflower. I've discovered through trial-and-error that the trick is to slice the cauliflower so that you get maximum surface area. You'll never look at cauliflower the same way again.

1 head of cauliflower
olive oil
kosher salt

Remove the stem of the cauliflower then break apart the clusters of florets. Slice the florets into about quarter inch pieces and scatter them on a foil lined cookie sheet pan. Drizzle a little olive oil and then sprinkle some kosher salt over them. Mix it up.

Bake at 400ºF for about 20 minutes then mix them around and bake for about 5-8 more minutes.