This is another shameless plug for roasted vegetables. Cauliflower is in season right now. If you, like me, do not like to stink up the kitchen with the smell of steamed cauliflower, roasting is for you.
The method is simple and the result is delicious. Wash, core, and cut the cauliflower into florets. Pile them onto a baking pan covered with parchment paper or coated with nonstick spray. Drizzle with only a tablespoon of olive oil for a huge head of cauliflower and sprinkle with salt and pepper. Spread florets out in a single layer. Roast in a 400-degree oven for 15 minutes, stir, then roast 15 more minutes until browned on the edges. Serve hot.