If you purchased a full head of cauliflower, carefully cut away the leaves and separate the florets into a colander.
Rinse and drain florets, then spread on a large baking sheet.
Drizzle lightly with olive oil and toss them around in the pan a bit so the oil is spread out.
Sprinkle with seasoned salt and roast at 450 degrees for 10 minutes.
Flip cauliflower with a spatula to make sure it's not sticking, and roast 10 more minutes. Toss once more and go a final ten minutes (for a total of 30 minutes), until cauliflower is tanned nicely overall and a deep brown where it made contact with the pan's surface.
NUTRITION IS CALCULATED FOR 1 MED HEAD OF CAULIFLOWER + 1 TBS OLIVE OIL