I mean, seriously -- can you get any simpler list of ingredients than this?
Jacques Pepin's Complete Techniques
1 head cauliflower
Cut the cauliflower into florets. Drop florets into a large pot of boiling, salted water and boil 10-12 minutes, until stem can be pierced with point of a knife. Immediately place the whole pot under cold, running water to stop the cooking.
To cook cauliflower, place the cooked florets, head side down, in foaming butter in a cast-iron skillet. Sprinkle with salt and pepper. Bring to medium heat and cook for a few minutes, until the florets are nicely browned. Turn each piece on the other side and brown for a few minutes more. Season and serve.
In the second photo, my cauliflower did not brown quite so nicely this time. I had recently cooked something in this cast-iron skillet that was leaving a yellow stain on the cauliflower. But, you can see where the cauliflower was beginning to brown in spots.