Just in case anyone missed it the first time: There is only one way to cook cauliflower, and that is roasting. It will rise from its lowly unloved reputation to its rightful position as one of the yummiest veggie treats around. Really, something magical happens during the roasting process to transform cauliflower into something greater than itself.
Just cut it up into very small slices or florets (no big stems, please), toss it with olive oil and lots of sea salt and many grinds of pepper, and put it out on a baking tray. Roast at 400° for about 20–30 minutes, tossing now and again, until they're getting all brown and tender. [Update: See the Comments section for slightly more detailed instructions.]
The best—the best!—is when you can get two different colors together. I usually do white and green (broccoflower), but occasionally I can find the purple. And this week, for the first time ever, I found orange cauliflower! Can you believe it? They all taste the same, of course, but the colorful varieties look nicer and surely have more nutrients.