The key to developing crispy browned surfaces on roasted cauliflower is baking it in a super hot oven on the lowest rack, so the baking sheet is close to the heat radiating off the bottom of the oven.
- 1 medium head of cauliflower, cut into 1"–2" florets
- 5 Tbsp. extra-virgin olive oil, divided
- Kosher salt, freshly ground pepper
- Coconut-Turmeric Relish (for serving; optional)
Place oven rack in lowest position and preheat to 450°. Toss cauliflower and oil on a large rimmed baking sheet; season with salt and pepper. Arrange cauliflower so a flat side is facing down and roast until dark brown and crisp on bottom, 15–20 minutes. Remove from oven and turn pieces over. Roast until second side is dark brown and crisp, 10–15 minutes. Let cool slightly.