Friend of Julie: Roasted Cauliflower

I made roasted cauliflower a few days ago and it's now one of my favorite key-friendly foods. The original recipe is called "cauliflower popcorn," but I agree with my key-friends who make this all the time — cauliflower popcorn sounds too misleading — it's not at all popcorn-like. Call it what you like, but make this soon and make it often! It was so delicious I didn't event take a photo.
Ingredients

• 1 head of cauliflower (or equal amount of commercially pre-cut cauliflower)
• 4 tablespoons olive oil 
• salt to taste (1⁄2-1 teaspoon, optional)

Directions

1. Turn oven on to 425 degrees.
2. Trim the head of cauliflower, discarding the core and thick stems; cut florets into pieces about the size of ping-pong balls.
3. In a large bowl, combine the olive oil and salt, whisk, then add the cauliflower pieces and toss thoroughly.
4. Spread the cauliflower pieces onto a baking sheet and roast for about 1 hour, turning 3 or 4 times, until most of each piece has turned golden brown. 
5. The browner the cauliflower pieces turn, the more caramelization occurs and the sweeter they'll taste.

Other Suggestions

• For easy cleanup line the baking sheet with parchment paper.
• Sprinkle granulated garlic or roast fresh garlic along with the cauliflower.
• When it comes out of the oven sprinkle lightly with Parmesan.
• Make a cream of cauliflower soup using cauliflower, chicken stock, and shallots, and just before serving add caramelized cauliflower.

When I cooked the roasted cauliflower I put these these bacon-wrapped sirloin medallions (from Target - see package below) in the oven too. The meat was delicious, but the medallions were so thick that by the time they were cooked well enough for me they weren't visually appetizing because the meat was so black. I'll make this from scratch next time and when I do I'll cut the meat thinner and use better bacon.
Photo and recipe source for cauliflower popcorn: Food