To roast cauliflower, first toss 1 pound of cauliflower florets with 2 tablespoons of olive oil and desired seasonings. Spread the florets on a rimmed baking sheet, and roast at 425 degrees Fahrenheit for 30 to 40 minutes, stirring occasionally.
Wash and dry the head of cauliflower before cutting it into florets. Cut the cauliflower pieces roughly the same size so that they cook consistently. About 1 inch in size works well.
Pour the olive oil into a bowl large enough to hold the cauliflower, and stir the seasonings into the oil. Options for seasonings include salt, pepper, thyme and other dry seasonings. Another option is to stir in chopped garlic, onions and fresh parsley. Toss the cauliflower pieces with the oil and seasonings to coat them evenly so that the cauliflower browns and doesn't stick.
Place the cauliflower on a baking sheet in a single layer so that all the pieces brown, and place the sheet into a preheated oven. Stir or flip the cauliflower occasionally as it roasts to brown all the sides. Watch the cauliflower as it roasts to ensure that it doesn't burn.
Extra ingredients such as Parmesan cheese, capers, pine nuts and chopped olives add flavor to the roasted cauliflower. Add these ingredients during the last 10 minutes of the roasting time so that they don't burn. Finally, transfer the roasted cauliflower to a serving bowl.