Preheat oven to 425°F (220°C)
Cut cauliflower into florets (or slice into 1/2-inch thick slabs)
Toss with olive oil, salt, black pepper, and optional seasonings (garlic powder, paprika, cumin, chili flakes)
Spread in a single layer on a baking sheet
Roast 20–30 minutes, flipping once, until browned and tender
Serve as-is or finish with lemon juice, grated parmesan, or chopped herbs
Heat a large skillet over medium-high heat
Add 1–2 tablespoons oil
Add cauliflower florets and a pinch of salt
Cook 8–12 minutes, stirring occasionally, until browned
Add optional aromatics (garlic, ginger) for the last 1–2 minutes
Finish with lemon juice, soy sauce, or a sauce of choice
Bring a pot of salted water to a boil
Add cauliflower florets
Boil 4–6 minutes until tender-crisp
Drain well
Finish with butter, olive oil, salt, pepper, and optional herbs
Place cauliflower florets in a steamer basket over simmering water
Steam 5–8 minutes until tender
Season with salt, pepper, butter, olive oil, or your preferred sauce
Microwave cauliflower in a microwave-safe bowl with 2–3 tablespoons water
Cover and microwave 3–5 minutes (stir once if needed)
Drain excess water
Season to taste
Cut cauliflower into florets
Toss with egg and breadcrumbs (or flour + seasoning)
Bake at 450°F (230°C) on a lined sheet for 15–25 minutes, flipping once, until crisp
Or pan-fry in hot oil (about 350°F/175°C) 3–5 minutes until golden
Drain on a rack or paper towels and season with salt