1 head cauliflower, about 1 ½ lb. cored and cut into florets about 1 inch in diameter
1 Tbsp. extra-virgin olive oil
½ tsp. kosher salt

Preheat oven to 400°F.
Arrange the cauliflower florets in a single layer on a rimmed baking sheet. Drizzle the olive oil evenly over the florets, then sprinkle with the salt. Toss tocoat the cauliflower evenly, then spread the florets out evenly.
Roast the cauliflower, stirring 1 or 2 times, until golden brown and crisp-tender, 25 to 35 minutes. Transfer the cauliflower to a warmed serving bowl. Serve immediately.