1 teaspoon kosher salt

1. Heat the oven: Arrange a rack in the middle of the oven and heat to 400 F.

2. Chop the cauliflower into bite-sized pieces: Cut the head of cauliflower in half and then into quarters through the core, so you have 4 large wedges of cauliflower. Lay each wedge on one of its flat sides and cut between the core and the florets to release the florets. The cauliflower is pretty tightly packed, so you'll need to pull apart some of the florets by hand. Repeat with the remaining 3 wedges. Halve any cauliflower florets that are larger than 2 inches.

3. Toss with oil and salt: Place the florets in a large bowl, drizzle with the oil and sprinkle with the salt, and toss to combine.

4. Transfer to a baking sheet: Transfer the seasoned cauliflower florets onto a rimmed baking sheet and spread into an even layer.

5. Roast until golden-brown: Roast until golden-brown and fork-tender, 25 to 30 minutes, flipping the cauliflower about halfway through.

6. Serve the roasted cauliflower: Serve the cauliflower warm, with additional salt and pepper if desired.

Recipe note: Store leftover cauliflower in an airtight container in the fridge for up to five days.

(AUTHOR TK is a writer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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