I love cauliflower raw or roasted, pureed or sauteed. But roasting cauliflower is so easy and delicious, it winds up being my go-to preparation method when the weather turns cool and a hot oven warming my kitchen is an added bonus of cooking.
I cut up a large head of cauliflower into bite-sized pieces, and put them in a single layer on a baking sheet. Then I drizzle it with just a little olive oil. Cauliflower takes any spice nicely, but this time I used turmeric (an earthy, slightly ginger-y tasting spice that imparts an orange color to the vegetable), garlic, salt, and olive oil. Sprinkle your seasoning on top, then toss the whole mess with your hands so every pieces has a little oil and spice coating. Roast at 400° F for about 30 minutes, or until the cauliflower is softened and starting to brown.
I even like the roasted leftovers cold from the fridge the next day. You can do the same thing with broccoli as well, which is a nice change from steaming or sauteing.