I also love roasted cauliflower and outside of eating it raw, this is the only way I prepare it. My preparation is simple: a liberal pour of olive oil, salt, pepper and if I am feeling ambitious, perhaps some garlic slivers thrown in and maybe a dusting of parmesan when it is almost done. Delicous each and every time. Coincidentally, this is what I had planned as our veggie side dish with tonights roasted lemon chicken breasts.

My partner has been bugging me to make cauliflower instead of broccoli. I'm inspired!

Toss it with curry and then roast it. It's quite good that way.

My favorite method for roasting comes from Cook's Illustrated. Here's a version of that recipe I found online:

<blockquote>Roasted Cauliflower
serves 4 to 6

"This dish stands well on its own, drizzled with extra-virgin olive oil ... some tasters liked spiced versions made with either curry powder or chili powder. Simply stir 2 tsps. of either spice into the oil before seasoning the cauliflower in step 1." [My friend just sprinkled curry powder over the oiled, ready-to-roast cauliflower and that worked just fine.]

1 medium head cauliflower
1/4 C extra-virgin olive oil, plus extra for drizzling
Kosher salt and black pepper

1. Adjust oven rack to lowest position and heat oven to 475 degrees. Trim outer leaves of cauliflower and cut stem flush with bottom. Cut head into 8 equal wedges so that the core and florets remain intact. [This was the particularly novel and useful pointer of this recipe, as opposed to cutting the head up into florets!] Place wedges cut side down on foil- or parchment-lined rimmed baking sheet. Drizzle with 2 tbsp. oil [rub to coat evenly] and sprinkle with salt and pepper [and curry powder or chili powder]. Gently flip wedges and oil/season other sides.

2. Cover baking sheet tightly with foil and cook for 10 minutes. Remove foil and continue to roast until bottoms of cauliflower pieces are golden, 8 to 12 minutes. Remove sheet from oven, and, using spatula, carefully flip wedges. Return sheet to oven and continue to roast until cauliflower is golden all over, 8 to 12 minutes longer. Drizzle with sauce of your choice [see recipe below for one, and remember to leave off the curry/chili powder if you plan on topping with a sauce!] and serve immediately.
</blockquote>

I have not tried roasted cauliflower, but it looks good! Thanks for the idea.

"see below" where for the sauce?

Our family favorite - I think it's from the NYT.

2 heads cauliflower separated into I” florets
2 medium red onions, each cut into 12 wedges
4 cloves garlic, peeled and crushed
2 Tbsp. Olive oil
1 Tbsp. Fresh rosemary leaves, chopped
¾ teaspoons Salt
¼ coarsely ground pepper
¼ cup fresh parsley, chopped

directions1-Preheat oven to 450 degrees. In a large bowl, toss all ingredients except parsley. Divide mixture evenly between 2 large jelly roll pans. Roast vegetables on 2 different oven racks for 40 minutes or until tender and browned, stirring occasionally and rotating pans between upper and lower ovens through roasting time.
2-Transfer to platter, sprinkle with parsley to serve.

I LOVE roasted cauliflower.
Sometimes I eat it in tacos with a smother of beans.
Otherwise, I love it as a side with beans and cilantro rice.
My favorite is when I roast the cauliflower and add it to my ginger peanut soup.

Thanks so much for posting this. I forgot I could make this. I just put in sweet potatoes and cauliflower in the oven to roast.

Sounds great. (Looks mighty tasty too!)

Yumm ! I love roasted cauliflower ! I have a great recipe ... simple ... easy ... delicious!! We added broccoli to it last time ... http://passthebeansplease.blogspot.com/2009/01/roasted-broccoli-and-cauliflower.html

roasted cauliflower and sweet potatoes with curry powder was good enough to beguile my beloved, who allegedly hates both vegetables. :)

Mmmmm I'm a huge fan of cauliflower but I've really only had them steamed. Totally going to try this tonight!

my mom makes a delicious steamed cauliflower, and tops with slightly burnt butter from the oven. Delicious!