Recently I had asked this board for help on a new (to me) vegetable preparation: roasted cauliflower.
I took suggestions from all the posters who replied, and I am most grateful for your help. The dish turned out really well. These are my findings.
The 'rough chop" of 4 garlic cloves for the one head of cauliflower I roasted worked well. I added them in at about 1/2 way through the cooking time, about 20 minutes in. It did not burn and was very sweet.
I roasted the cauliflower for about 40 minutes at 400 degrees. Any less than this and it wasn't as colored as I would have liked. This seemed the right amount, as jsut a few more minutes and certain parts of the florets would have started to burn. We liked it golden and toasty, but many recipes say roast for only 15 minutes. I guess different tastes like different amounts of carmelization, but in my opinion the golden roasted non-vegetal flavor is what makes this dish special. A note on technique: about every 5-8 minutes during the roasting I took out the sheet pan it was roasting in and shook it to roll the florets around. This did a nice job of promoting a more even browning, and also helped re-distribute the oil.
It took a bit more oil than I expected. I roasted on medium head, tossed in 2 tablespoons extra virgin olive oil with salt and white pepper (just a personal preference of mine for this dish, I think black pepper would be delicious too). After the roasting was finished, the dish took about 2-3 tablespoons of truffle oil to make it seem "right" to me. Perhaps it's because I roasted so long, but I didn't want the cauliflower to be dry as it was in some spots. Probably with a shorter roasting time less oil would be needed. This was just my preference.
The truffle oil put this over the top into super yumminess, but I tried a bit with just evoo and it was very very good. The truffle oil is not necessary, just gilding the lilly.
Now, this vegetable dish is actually requested by the afore-mentioned epicure who visited us that night! I have achieved a small amount of noteriety in my own social culinary circle, and I have chowhound to thank!