Preheat oven to 425 degrees.
Trim the head of cauliflower, discarding the core and thick stems; cut florets into pieces about the size of ping-pong balls.
In a large bowl, combine the olive oil and salt, whisk, then add the cauliflower pieces and toss thoroughly.
Line a baking sheet with parchment for easy cleanup (you can skip that, if you don't have any) then spread the cauliflower pieces on the sheet and roast for 1 hour, turning 3 or 4 times, until most of each piece has turned golden brown.
(The browner the better, as more caramelization occurs. It also becomes sweeter)
Per Serving: 155 Calories; 14g Fat (75.1% calories from fat); 2g Saturated Fat; 3g Protein; 7g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 513mg Sodium. Exchanges: 1 1/2 Vegetable; 2 1/2 Fat.
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