Preheat oven to 230°C
Remove all the leaves off your cauliflower. Using a large knife, cut the stalk off the cauliflower so it sits flat on your cutting board. Then slice it down the middle. You will now have 2 pieces. Using your knife make an angled cut in an upside-down V shaper to properly remove the core. Most of the florets should automatically separate. If they don’t use your knife to remove any additional part of the core that’s holding them together. Continue to cut these down until you get bite-sized pieces.
Place all the cauliflower florets into a bowl. Drizzle on 3 tbsp of olive oil, ½ tsp salt, and ½ tsp black pepper.
When your oven has come to temperature place your empty roasting pan into the oven for 5 min
After 5 min. using oven mitts, carefully open the oven and slide out your roasting pan and place your cauliflower florets on top. Arrange them so they are not close together. Be careful here your oven will be extremely hot.
Roast the cauliflower in the oven for around 25 minutes. Carefully flip halfway cooking through with tongs (be careful oven will be extremely hot).
