Preheat oven to 220°C (425°F)
Line a baking sheet with parchment paper
Cut cauliflower into bite-size florets (or 1-inch pieces)
Pat dry cauliflower with a clean towel
Toss with olive oil (about 2–3 tbsp per head)
Season with salt and black pepper
Add optional seasonings: garlic powder, onion powder, paprika, cumin, chili flakes, dried thyme or oregano
Spread cauliflower in a single layer with space between pieces
Roast for 20 minutes, stirring or flipping halfway
Roast 5–10 minutes more until browned and tender
Optional finishing: squeeze fresh lemon, sprinkle grated parmesan, or drizzle with hot sauce
Serve immediately