Roasted, Colorful Cauliflower

I love raw cauliflower, but this is my favorite way to cook it. Chop up the whole cauliflower brain any way you like it - I like cross sections that include the stem. Drizzle with olive oil, salt, pepper and Adobo. Put it in a Pyrex baking dish or a gigantic cast iron frying pan. Place it in a preheated 450-500 oven and roast it! Stir it every 8 to 10 minutes. I smash cloves of garlic and add that too. You can add some red wine vinegar, or balsamic vinegar and soy sauce and make some peanut sauce for dipping-- the options are infinite! I also add red chili pepper flakes, and slices of carrot and a few broccoli florets for color.