1 head cauliflower, leaves and stem trimmed; cut in 8 wedges
4 tablespoons olive oil
Preheat oven to 475°F.
Line a baking sheet with parchment paper.
Add olive oil and cauliflower wedges. Toss to coat wedges.
Spread wedges out in one layer.
Cover pan with tin foil for the first ten minutes.
Roast for 25 to 35 minutes on bottom rack of oven.
Flip wedges once after 20 minutes.