As I began embracing cauliflower, I discovered that I had ignored one of my most favorite vegetables of all.  I started pureeing it in Indian spice soups, mashing it like potatoes and baking it with cream and cheese into a gratin.  But by far my most favorite way to eat it is my favorite way to eat everything.  Chopped into bits, drizzled with olive oil, and left to roast until it is incredibly crispy.  Cauliflower (good, fresh cauliflower) sweetens as it’s roasted, and each little floret clings to the salt and oil, creating a caramel crunch that is positively addicting.