Preheat your oven to 450°F. While it’s heating, grab a large metal baking sheet and coat it lightly with a small amount of olive oil.
Next, wash and dry your cauliflower. Cutting it into florets will help it cook evenly.
Once cut, place the cauliflower in a pile on the baking sheet. Drizzle with about a tablespoon of olive oil and sprinkle generously with kosher salt and black pepper.
Gently toss everything together until the cauliflower is well coated. Spread it into a single layer on the baking sheet.
Cover the baking sheet tightly with aluminum foil. This helps to steam the cauliflower during the first part of cooking. Bake for 20 minutes.
After 20 minutes, remove the baking sheet from the oven. Using a metal spatula, gently flip the cauliflower.
Return the baking sheet to the oven uncovered. Roast for an additional 10 to 15 minutes. Keep an eye on it and flip again after about 10 minutes.
Once you see a nice golden brown on the edges and the cauliflower is tender, take it out of the oven. Let it cool slightly before serving.
