cauliflower revolution

with the exception of its use as a base for truffled soup, i've been pretty indifferent to cauliflower for most of my life. it's a little bland and slightly creepy. but recently this has all changed: i've discovered the joy that is roasted cauliflower. and now i want to share it with you.

here's the deal (paraphrased from cooks illustrated):

make your way down to the store and buy a head of cauliflower. preheat oven to 450. cut off the bottom stalk, and then chop the head into 8 wedges. toss with olive oil, salt and pepper. cover a baking sheet with tinfoil and brush with more oil. add cauliflower (one of the flat sides down) and then cover the baking sheet tightly with another layer of tinfoil. put it in oven for 10-12 minutes. take the tinfoil off and cook for another 10-12 minutes. flip the cauliflower over to the other flat side and cook for another 10-12 minutes, or until they look done. take them out and don't eat them too fast or you'll burn your mouth.

its tastier than i ever dreamed cauliflower could be.