I had to go with grape tomatoes instead of romas, and they're so sweet I contemplated adding some vinegar (I have a lovely white balsamic, courtesy of Stonehouse, and my girlies Krysten and Chanelle), but in the end I'm glad I left as is. I had them all sliced and slick with olive oil when I realized I was out of coriander. This recipe notwithstanding, gasp. I adore coriander. But, bygones, not to be daunted by my threadbare cupboards, I settled on 2 huge garlic cloves, pressed, smoky cumin, hot red pepper flakes, and sea salt.
Oven at 200. Generally season oiled tomatoes with garlic, cumin, hot pepper, and salt, and roast for hours. Literally. I checked on them about every hour or so but I think I finally found them at their peak around 3 1/2. When Orangette states "rubies in fruit form," she ain't lying. It took a LOT of willpower not to eat the entire sweet, hot, smoky mess with slightly burnt fingers, right from the pan.
OK, now, oven to 450. Slice your cauliflower in slice in 1/4"-1/2" slices. A good deal of it will crumble away, but that's just snackies while you're waiting. Nestle loosely into a baking sheet, generously coated with olive oil (Orangette suggests using your fingers; I used a silicone brush) and sea salt. Roast 30-40 minutes, flipping once.
I sat near the oven for most of this process, with a glass of pinot grigio, flipping through her book, listening to the hissing, burbling, & popping of the cauliflower caramelizing in the oven. I like it well-done. I threw the pan of tomatoes back in the oven while I plated the cauliflower, just to heat them up, then drizzled the whole goopy mess over the cauliflower.
I fully intended to eat half and save the rest for today... but I didn't. I cleaned the plate and licked my fingers.