Preheat the oven to 400°F

Rinse the cauliflower under cold tap water, tip to drain then pat dry with paper towels.  Place on a cutting board, stem up.  With a paring knife, remove and discard the leaves around the cauliflower stem. 

Angle the knife and cut out the stem using a saw-like movement until you have cut around the stem. Be careful and do not cut to close to the branches or they will break off.  Grasp the stem and give a little twist and it should break off.

Drizzle olive oil into the bottom of the cauliflower, tipping to get oil into the cracks and crevices.  Sprinkle with 1/2 teaspoon salt and a bit of ground pepper. 

Place the cauliflower, stem side down, in a skillet or oven-proof baking dish.  

Brush olive oil over the entire top and sides of the cauliflower and sprinkle with the remaining salt and pepper.  

Transfer the cauliflower to the middle of the heated oven and roast for 35-40 minutes until golden brown.  Turn the pan after 20 minutes to evenly brown the cauliflower.

Check for doneness with a skewer, it should pierce easily with some resistance.  Transfer to a work space and allow to sit for an additional 5 minutes before serving.  It will continue to cook from residual heat during that 5 minutes rest time. 

Serve with spicy Buffalo sauce or your favorite sauce or topping.