The surprise Thanksgiving hit this year ...
The original recipe is here. I had to modify it a bit to make it work for the big day. I am not a fan of juggling trays of roasted veggies while guests are in the kitchen.
I followed the recipe as written until the step where you add the sauce. At that point, I simply tossed the roasted cauliflower with the sauce, piled it in a dish and set it aside. Later, I popped it in the oven at 375 for about 30 minutes to finish it off.
It would probably be even more delicious if you made it the way they recommend, but my method worked well for a non-fussy large batch recipe. I think you could cut the butter substantially to make it a bit more appropriate for every day eating. I'll probably be experimenting, because even D appreciated it and he has previously confessed to a slight uneasiness about cauliflower (albino broccoli, as he refers to it).