I'm in love with this recipe lately. We've had it on top of soup, on its own and on top of pasta. It's really fabulous every way. And this comes from someone that just 'learned' to eat cauliflower in the last year.
3 tbsp Dijon mustard
2 tbsp evoo
1 garlic clove, minced (of course we always do 3 or 4)
salt & freshly ground pepper
one 2-pound head of cauliflower, cut into 1-inch florets
Preheat the oven to 400F. In a bowl, whisk the mustard, oil and garlic; season with salt and pepper. Toss in the cauliflower; spread on a baking sheet. (It gets a little sticky and browned, so a foil-lined sheet saves a lot of time in cleanup.) Roast for 30 minutes. Serve.