Cut out and discard cauliflower core and thick stems.
Trim remaining cauliflower into florets the size of popcorn.
Toss thoroughly in a bowl with olive oil and Mrs. Dash® Table Blend.
Spread cauliflower on a sheet pan and roast for approximately 60 minutes, or until nicely browned (that's the carmelization process converting the dormant natural sugars into sweetness).
Turn three or four times during roasting.
The browner the florets, the sweeter they will taste.
* Deb's notes: I make this quite often. Some times I'll make 2 heads on 2 cookie sheets - and we'll eat it all (oink). I first cut the whole head in half - it's easier to cut the core out this way, then seperate the cauliflower into large florets. Then I slice the large floret in half and pretty much slice it from there.
Do not cut it up too small. The first time I made this, I cut it into little pieces like in the picture. I didn't realize how MUCH the cauliflower will shrink by being roasted. It's something you're just going to have to experiment with.
I don't measure the oil or Mrs. Dash anymore. I put all the prepared cauliflower into a big bowl and just drizzle on the oil, by eye. Same with the Mrs. Dash (which I buy a nice big container of at Costco).
For the roasting, I don't recommend 450, I do it at 425. A sheet of Reynold's Wrap Easy Release foil works great here! The time will depend on how big or thick your pieces of cauliflower are. I do give it a good stir about every 15 minutes. You want it to be nice and golden brown (I actually like mine with some black). Again - experiment a bit. The last 5-10 minutes really make a big difference. If roasted long enough, this will actually be crunchy because the edges do get quite dry. The middle will be soft however. Since I now leave my pieces bigger than when I first started making this and lowered the temp to 425, it usually takes about 1 hour and 10 minutes.
Even if you don't like cauliflower, try this - you'll be surprised!