This same recipe can be used for broccoli as well, though broccoli cooks a little faster than cauliflower.
The smaller the florets you cut, the faster the cauliflower cooks. I try to cut them the size little larger than a quarter.
Ingredients:1 head of cauliflower
2 tablespoons olive oil
grated parmesan cheese
Preheat oven 375F.
Cut cauliflower into small, evenly-sized florets. Place on baking sheet and toss with olive oil. Roast for 25-35 minutes until tops are a little golden brown and florets are soft. Check to make sure the cauliflower are cooked through. Remove from oven and top the roasted cauliflower with grated parmesan.