Roasted Cauliflower

Roast Cauliflower for Cold Winter Evenings

One head cauliflower, green leaves discarded, washed and cut into pieces
Olive oil
Salt
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).