I found this recipe online but tweaked it to make it my own. It turned out to be a great substitute for potatoes but also a delicious accompaniment for an Asian tinted meal.
Cut up a head of cauliflower and tear into small flowerlets. In a large bowl, mix 1/2 cup of olive oil with freshly ground salt and pepper, a tiny bit of ground dried garlic and a little ground shitake and chili pepper flakes mix. You can also just use ground chili pepper flakes if you have that on hand. Toss in your cauliflower and coat well with the spiced oil. Transfer to a cookie sheet. I covered mine in baking parchment for easier cleanup. Place in a 400F/200F oven for at least about an hour. The flowerlets should start to color nicely and become soft.
I served my roasted cauliflower with a kebab stick of Indonesian style pork tenderloin with peanut sauce and a small salad with red beets.
Before I served the cauliflower I poured some sweet chilli sauce over the cauliflower. It gave the vegetable an extra special kick without being too hot. It is already on the list of becoming a regular recipe on our table. I would even serve this as an appetizer or food for with drinks in the evening.
Bon appitit or eet smakelijk!