Preheat the oven to 400°F or 200°C. Line a baking sheet with parchment paper.Rinse the head of the cauliflower and pat it dry with a kitchen cloth. Discard the leaves and the stem, then separate the florets with a paring knife.
Season with extra virgin olive oil, salt, and black pepper and toss with your hands; then arrange the florets on a single layer without overlapping.
Bake at 400°F or 200°C for 20 minutes, then turn the florets around with a spatula and bake for another 10 minutes, or until browned outside and tender-crisp.
Transfer onto a serving platter and optionally serve the baked cauliflower with a squeeze of lemon juice, a sprinkle of finely chopped flat-leaf parsley, and a pinch of red pepper flakes.