Cauliflower Crack Crisps

These little crisps may not look like much, but they certainly are the fastest, tastiest, most addictive thing you can do with a head of cauliflower. We only made half a head due to space restrictions (you may need two sheet pans for a whole cauliflower) and I must say we regretted our choice for much of the evening. Luckily for us, our regret need not be permanent, as now we can be excited that there's still half a cauliflower left to be crisped. Yum.

CAULIFLOWER CRISPS
recipe courtesy of my mom's dear friend Joanne who is a lovely woman and an amazing cook

INGREDIENTS:
1 head of cauliflower
olive oil
salt and pepper

DIRECTIONS:
1. Take one head of cauliflower and wash.
2. Cut out the core. Slice the cauliflower into "fans" about 1/4" thick, cutting from the crown downward to the core. The thickness determines the crunchiness and the speed of cooking. If the fan has too much of the spine, cut the spine out. This frequently results in little random bits of cauliflower florets. Don't despair. Just throw them on the cookie sheet.
3. Line a cookie sheet with foil. Spray with olive oil spray or wipe with a little olive oil, enough for a light coating.
4. Preheat the oven to 400 degrees.
5. Toss the cauliflower fans onto the sheet and drizzle olive oil over the top. Toss gently. Really gently. Otherwise the florets all just break into crumbles.
6. Cook 20 minutes on one side. Toss the cauliflower onto the other side for another 20 minutes.
7. Keep an eye on things because sometimes if the slices are too thin or thick or the oven is too hot, the timing can be random. The veggies should be crisp and browned.
8. Before serving, toss on some kosher salt and fresh pepper.