Partition one large head of cauliflower (or two small heads) into 3 cm (1 in) florets. In a large bowl, toss with about 50 mL olive oil (3 T), until evenly coated. Sprinkle lightly with salt and heavily with black pepper.
Spread the cauliflower on a baking sheet so that none overlap. Roast at 230C (450F) for about half an hour, until the edges have caramelized. Serve promptly.