1 cauliflower
2-3 tablespoons olive oil
salt to taste
Preheat oven to 450.
Wash and dry the cauliflower well. Put it on a cutting board, stem side down, and slice it vertically, top down, into 1/4-inch slices. You'll only get about 4 intact slices. That's okay. Put the cauliflower into a large bowl and toss with 2 tablespoons olive oil. Hands work best for this. You want each piece of cauliflower to get a thin coat of oil. If necessary, add 1 more tablespoon. Spread the cauliflower in a single layer on a heavy sheet pan, or if the pan seems crowded, use 2 pans. You don't want to pack it too tightly or the cauliflower will steam rather than roast. Salt it lightly.
Bake until the cauliflower is tender, golden and even deeply browned in spots, 20 to 30 minutes, turning once with a spatula. Salt lightly again.
