With cauliflower so fresh and plentiful at the moment, roast it ever so simply to let the beauty of the veg shine. Oven to 400, cut florets off, making sure to use as much of the stem as possible. Add to a baking sheet. Heavy dose of extra virgin olive oil over all, as well as a lovely rain of salt. Mix. Roast until pieces get a nice golden brown and the stem and edges have started to caramelize.