Step 1

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

Step 2

Remove the green leaves from the cauliflower, wash it thoroughly, and pat it dry. Trim the stem but leave the core intact. Cut the cauliflower into bite-sized florets of approximately the same size.

Step 3

Spread the florets evenly in a single layer on the baking sheet without overlapping.

Step 4

In a small bowl stir together the olive oil with salt and pepper. Drizzle the mixture over the florets and toss to coat evenly. If necessary, toss them with a fork until fully coated.

Step 5

Roast in the oven for 25-30 minutes, flipping the florets halfway through. The cauliflower is ready when crisp on the outside and tender on the inside.

Step 6

Garnish with parsley or your favorite seasonings and serve warm.