Start by cutting your cauliflower into bite sized florets. Discard the stems and leaves. Make sure to give the florets a good rinse and then let them dry a bit. I usually soak mine in a big bowl of salted water for 5-10 minutes, then rinse to clean them.
Preheat your oven to 400F while you're letting the florets dry. Line a large baking sheet with parchment paper or greased foil and set aside.
In a large bowl, toss the florets with the olive oil to evenly coat and season with the salt, pepper and garlic. You can add any additional seasonings you'd like.
Spread out the cauliflower on the prepared baking sheet.
Place in the oven for 25-30 minutes. Stir the cauliflower around every 10 minutes or so, to ensure even coloring.
Cauliflower is done when it is a golden color and can be pierced easily with a fork.
Serve immediately or you can use in your favorite cauliflower soup recipe.
If using for soup, it can be roasted ahead of time, then refrigerated until needed, to make for a speedier soup.
