-Cauliflower -Olive Oil -Seasoning of Choice -Salt
Preheat the oven to 425°F. Remove the outer leaves from the head of cauliflower. Wash the cauliflower, then cut the head into quarters. Once in quarters, slice off the core.
Break the remaining cauliflower into large florets (the cauliflower will shrink some as it roasts).
Place the florets on a parchment-lined baking sheet. Drizzle with olive oil and season the cauliflower with your favorite seasonings (if your seasoning blend does not contain salt, also add salt). We did two flavors per sheet pan, but you can do just one if you’d like.
Toss the cauliflower until it is very well coated in both oil and seasoning. Spread the florets out so that they’re spaced evenly and not overcrowded.
Roast the cauliflower for about 25 minutes, or until it reaches your desired level of browning, stirring once halfway through. The total time needed to roast the cauliflower will depend on the size of your florets, so keep an eye on them!