Preheat oven to 425℉.

Trim stems off 1 head of cauliflower and cut into chunks a little larger than bite size. 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. Letting the cauliflower caramelize is essential, as this brings out the natural sweetness. The browner the florets, the sweeter they will taste. Stir three or four times during roasting.