Well gosh! This has been a world shaking experience. My whole life I've had an aversion to only two vegetables... cauliflower & brussel sprouts. After following this thread since its beginning, tonight I succumbed and roasted a head of cauliflower. I agree with the previous posters who don't get the french fry connection but.... Oh my goodness.... it was heavenly. Like really, really good. My 1/4" slices pretty much fell apart, but I tossed the piecelets gently in the 1/4 cup of olive oil & spread them out on a silpat lined pan. 375 degrees for about 50 minutes. In retrospect, I would have turned them over less. I'm not sure I needed to flip everything every ten or fifteen minutes... but the end result was scrumptious. The little crumblies (I forget the perfect name Fifi gave them) were incredible. I tried to restrain myself, but ended up eating most of the experiment right off the bat. I'm embarrassed to admit that by the time my husband got home, only a trifling amount remained. He looked at the pan skeptically, absentmindedly tasted one of the remaining crumblies and proceeded to polish off the rest. We will definitely be doing this again & again & again. Thank you to all who came before.... I never would have dreamed of trying this without your inspiration. So... like is there a comparable way to deal with brussel sprouts?..... Naaah, forget I asked. Again, thank you. This was a life changing event. (You have no idea how much I disliked cauliflower.)