Recipe by Andre
Cauliflower or Romanesco
Salt and Pepper
Pomegranate balsamic vinaigrette
Preheat oven to 400 F. Slice the cauliflower, or Romanesco if that is what you have, into thick slices, about 2", so it looks almost like a slice of bread. Coat extremely well with olive oil, salt and pepper to taste.
Put onto a baking sheet, but if you have a cooling rack that fits on your baking sheet use that and put the slices directly onto that. It will cook more evenly on both sides. If you don't have a rack to use, then flip everything over half way through the cooking time.
Roast for 20 to 25 minutes. You should see some nice dark brown caramelly edges. Serve with a slightly sweet vinaigrette, Andre made one using a balsamic vinegar flavored with pomegranate, but I think a citrus would work well too.