Preheat oven to 425 (range: 400-450) degrees Fahrenheit
Strip the cauliflower of its remaining green leaves and then cut up the cauliflower, into florets of desired size.
Put florets into a large mixing bowl. Pour olive oil over. Toss to coast. Put salt, pepper on the florets. Toss.
Put the florets, in a single layer, on a parchment-paper covered baking sheet.
Bake for 25 to 30 minutes until cauliflower is of desired crispness and is browned. Consider turning the cauliflower mid-way to prevent burning. Time will increase, as will steam, if more than one baking sheet is being roasted at a time.
Serve and don’t, like me, grab the metal with bare hands. That’s just dumb.