It's really good princess! You just separate into flowerette chunks (about 1 1/2" chunks) and I trim the stalk of all fiberous covering and cut the stalk in chunks too.
Place it in a single layer on a cookie sheet, drizzle with olive oil, sprinkle with kosher salt, and bake in a 375° preheated oven for about 15-20 minutes then turn pieces over. The bottom of the pieces will have browned and turning will brown the other side.
This is good for ALL vegetables. Here's a link to something I made one nighit and it turned out great! Well, I have been looking for the recipe and apparently I haven't posted it yet - I will go do that now and then put the link here. Basically, I roasted a BUNCH of veggies, broccoli, cauliflower, grape tomatoes, turnips, beets, Brussels sprouts, carrots, mushrooms, shallots...I can't remember if there was anything else - drizzled all with olive oil and sprinkled with kosher salt. Serve over penne (brown rice penne is good) and I drizzled the pasta with a little of the olive oil and sprinkled with more kosher salt.
I also roasted the vegetables in groupings. Some got done before others so I could remove that veggie totally while the firmer veggies still cooked. It was really good!
"Count yourself...you ain't so many" - quote from Buck's Daddy