For a quick and "yummy" cauliflower dish try this one with Kalamata olives. I just love this vegetable and find it to be very versitile and easy to prepare all year round.  Roasting it this way makes the cauliflower carmelized around the edges with the center of the vegetabel still crunchy and good.

Enjoy!

Ingredients

1 (2 1/2 - 3-lb) head of cauliflower (Make sure the head has tight flowerettes as this means it fresh)

1/4 cup extra-virgin olive oil, divided

1 small garlic clove

1/2 teaspoon of salt (Kosher salt)

1/2 teaspoon of pepper

1 to 2 Tablespoons fresh lemon juice (to taste)

1/4 cup pitted Kalamata olives, finely chopped

Directions

Preheat oven to 450F with rack placed in lower third of oven. Cut cauliflower lengthwise into 3/4 -inch-thick slices. Put in a large 4 sided sheet pan and toss with the 2 tablespoons of oil and 1/2 teaspoon of salt (I like to use Kosher salt myself) and pepper.  Roast, turning once or twice until golden and just tender, about 25 minutes. While cauliflower roasts, mince and mash the garlic into a paste with a pinch of salt, then whisk together with the lemon juice, remianing 2 tablespoons of oil, olives and 1/8 teaspoons of salt and 1/2 teaspoons of pepper.  In other words, salt and pepper to taste.  Serve cauliflower drizzled with the Kalamata vinaigrette.