1 head cauliflower (or a bag of florets)
4 tbsp olive oil
1 tsp salt, to taste
Preheat oven to 425 degrees. Trim the cauliflower, discarding the core and thick stems. Cut into florets the size of ping pong balls. In a large bowl combine the olive oil and salt, whisk, then add the cauliflower and toss thoroughly. Line a baking sheet with parchment paper if you have it. Spread the cauliflower pieces on the sheet and roast for 1 hour, turning 3 or 4 times, until most pieces are golden brown. Serve immediately and enjoy.
I only made 1/2 a head of cauliflower to make sure we liked it. Make sure you start with bigger pieces as suggested. The small ones burn. Also make sure you stir it at least 4 times while baking. It tastes okay as is, reminds me of kale chips. Next time I would add other seasonings so it had more flavor.