Never tiring in my quest to make vegetables, well, interesting, I hauled out the roasting pan and threw in a headsworth of cauliflower florets. A couple teaspoons of olive oil, salt and pepper, and a 475 degree oven later, I had deliciously browned healthy vegetable chunks that miraculously smelled like French fries. But wait! what these bad boys needed was a good sprinkling of grated Parmesan cheese and another minute under the broiler, and suddenly I found myself pounding back a meal's worth of hot vegetable goodness with my fingers. A couple nights later, I did it again, this time with a whole bunch of asparagus.
The key principle here, and one I ignore at my peril, is the time-tested truth that Fat is the Best Tasting Thing.