One head cauliflower, green leaves discarded, washed and cut into pieces
Roasting pan (I use my faithful le Crueset gratin dishes)
Pre-heat oven to 400 F. Place the cauliflower in a bowl and liberally coat with olive oil and salt. Spread the cauliflower in the pan and roast for about a half-hour, checking every so often to stir. Roast until cauliflower is soft and melty (and a little crispy, if you like), and the oil is bubbling (sometimes this takes a bit longer than a half-hour).