Preheat the oven to 400 degrees and line a large baking sheet with aluminum foil. Slice a whole cauliflower head into 1/4 inch slices. There will be some bits of cauliflower that don't stay in tact--that's fine. Tossed the slices (and extra bits) with about 3 tablespoons of olive oil so that the slices are evenly coated and place them on the prepared baking sheet. Sprinkle with about 1/2 teaspoon kosher salt and freshly-cracked pepper. Drizzle the whole shebang with about 3-4 tablespoons of honey. Roast for about 20 minutes, then pull out, turn the slices over. Return to the oven for about 20 minutes more.
You can embellish with some red pepper flakes if you like your roasted cauliflower on the spicy side--or add some chopped garlic half way through the roasting to ramp up the flavor. This is great hot out of the oven, but is also nice at room temperature, too. I had these with some macaroni and cheese for a mid-week dinner and couldn't have been happier!
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