Heat oven to 400 degrees F (204 C). Rinse and dry cauliflower. Use a knife to carefully remove the stem and core, and peel away any remaining green leaves. (You can also reserve these leaves and roast them as well, if you wish.)
Cut cauliflower into large florets, and then chop into smaller bite-sized florets. Transfer to a mixing bowl and add oil, salt, and any other seasonings such as curry powder (optional). Toss to combine, and massage to get any seasonings into the grooves.
Transfer to a baking sheet (parchment-lined or bare) and spread into an even layer. Bake for 25-40 minutes, tossing at the halfway point to ensure even baking, or until golden brown on the outside and tender on the inside. I prefer pretty browned cauliflower, so I like to cook it longer.
Remove from oven and enjoy! Serve plain, or garnish with lemon, tahini, dried fruit, and cilantro (all optional). Store cooled leftovers in the refrigerator up to 4-5 days. Reheat on the stovetop in a skillet over medium heat, or in a 350 degree F (176 C) oven until hot.
*Nutrition information is a rough estimate for 1 cup of cauliflower calculated with oil and seasonings, but without additional toppings.