Roasted Cauliflower by Bookseller

Cut cauliflower into slices about 1/3" thick, don't worry about the crumbly bits, toss with some olive oil and salt and pepper, and spread on a sheet pan in roughly a single layer. Include all the crumbly bits. Roast at a pretty high temp., maybe 425, until the crumbly bits and the edges of the actual slices are good and charred, dark-brown edging on black. Toss every ten minutes or so whilst roasting.