Cauliflower is excellent roasted this way also. If you think you don't like cauliflower, you probably won't even recognize it when it's roaster this way. I'm not joking, people think it's some kind of potato.
I turn the cauliflower on its side and make long slices that way. You most certainly don't have to use 1/4 cup of oil, I usually use a tbl or two. If you have one of those olive oil mister things you can do 1 tbl of OO and spray some on the rest. It's important to roast it long enough that it gets crispy and the edges start to brown. You won't be able to stop eating it!
Head of Cauliflower (or more!!!)
1/4 c Good Olive Oil (EVOO not necessary)
Kosher or Sea Salt
Freshly Ground Black Pepper
Preheat oven to 400F. Trim and wash the whole head of Cauliflower then slice it about 1/4 inch thick. There will be lots of small pieces and several large lacy slices. Place the cauliflower into a large bowl and drizzle on the Olive Oil, Salt and Pepper to taste, toss to coat.
Spread the cauliflower evenly onto sheet pans (I use 2 half-sheet pans) and put in the oven. After about 10 minutes, stir them around to get the pieces on the edge of the pan moved towards the middle to encourage even browning, stir again every 5-10 minutes. After about 20 minutes it is ready, but can be left a little longer until even more browned depending on your taste and addiction level.
Plan on 1 head of Cauliflower for every 2 people you are planning to serve. It reduces in volume significantly and is very addictive. Leftovers (leftovers?!) are excellent hot or cold.