A while back, roasted cauliflower was the belle of the online food ball. It's still one of my favorites, all the more so now that I'm not reeling in sticker shock at the price of cauliflower at the market. Was there something going on with the height of Atkins causing an incredible surge in the demand for cauliflower last year? Maybe it's still expensive (compared to what I think it should cost, anyway) at ordinary supermarkets; the West Side Market here in Cleveland has been spoiling me with the affordability of produce, so I'm a little out of touch with the norms of these things right now.

Anyway, my favorite approach to roasting cauliflower is to slice it very thin, so that it largely falls into crumbly bits, toss it with olive oil, salt, and pepper, and then spread it out on a baking sheet and roast at 425° F. Turn/stir the pieces occasionally, don't overcrowd -- better to use more than one baking sheet or baking dish than to let it steam instead of roasting -- and let it go until it's almost burnt. It gets a little sweet, and the soft + crunchy texture is so very good. Cumin is also a fine addition, as are red onions. I like it with a poached egg on top, or tossed with pasta, or by itself as a side dish, or mixed into a grain pilaf, or as a bed for stew, or as a sort of main-side dish accompanied by something green, or just with a little cheese grated on top. Or you can toss it with a vinaigrette and some herbs and dried currants. All the internet knows about it already, but I don't mind saying it again: so good.