Recipe for "Roasted Cauliflower with Brown Butter" from "Ruhlman's Twenty: 20 Techniques, 100 Recipes, A Cook's Manifesto" by Michael Ruhlman. The recipe is also available online on Michael Ruhlman's blog.
I loved this dish! Though I confess that I usually love roasted cauliflower. The top of the cauliflower looks really brown, however, the inside is very creamy, and the brown bits add the perfect amount of crunch.
I cooked this at 450 F, which is as hot as my oven gets. My cauliflower needed 15 minutes less cooking then indicated in the recipe. After I added the butter, my cauliflower was tender enough for a knife to meet no resistance in 15 minutes, and the top was so caramelized that I didn't want to cook it anymore.
Roasting the cauliflower whole helps to get the perfect diversity of texture--the outside is crispy (which I adore), and the inside is creamy and soft.