...There is honestly nothing better than roasted cauliflower, and I will die on this hill :p

https://natashaskitchen.com/roasted-cauliflower/

* Optional, added in

Ingredients

1 medium cauliflower, sliced in small florets, or 1/2" thick steaks
2 Tbsp olive oil
2 Tbsp unsalted butter, melted
½ tsp garlic powder
½ tsp salt, or to taste
¼ tsp ground paprika
¼ tsp ground black pepper, or to taste
* 2 tablespoons shake parmesan cheese

Instructions

Preheat the oven to 425˚F and line a baking sheet with parchment paper.
Slice the head of cauliflower into 1/2" thick steaks, breaking up wedges into even, bite-sized pieces.
Add the cauliflower to the center of the baking sheet. Drizzle with the oil and melted butter and toss to combine.
In a small bowl, combine garlic powder, salt, paprika, and pepper for the seasoning. Sprinkle onto cauliflower and toss to evenly coat.
Spread the cauliflower evenly on the baking sheet and bake at 425˚F for 15-20 minutes, until cauliflower reaches desired crispiness.

Notes

Bake time will slightly vary depending on the size of your florets or slices.
You may substitute oil instead of butter if you don't want to use any butter.

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Remember, the longer you cook it (as long as it doesn't get burnt) the better it gets - also you can do a LOT with the leftovers: if roughly chopped, they make a great breakfast hash; as small florets, they are a great addition to salads; and if pureed, they make a great mash to go with fish, pork or chicken dishes...or, as a subtle flavor booster to any cream soups you might come up with.