Roasted Cauliflower

Preheat oven to 425º F. 

Trim stems off 1 head of cauliflower and cut into chunks a little larger than bite sized.

Place in a 9 x 13 inch pan and toss with the following: 

3 Tbsp. olive oil 

1 tsp. salt  

Spread cauliflower pieces one layer deep. Roast for 1 hour, or until much of each floret has become golden brown. That's the caramelization process converting the dormant natural sugars into sweetness. The browner the florets, the sweeter they'll taste. Turn three or four times during roasting.