Trim the cauliflower and cut into wedges or slices from crown to root. Make each wedge 1 inch thick.

Heat oven to 425 degrees. Place cauliflower wedges cut side down on aluminum-foil lined rimmed baking sheet. Drizzle with 2 tablespoons oil and season with salt and pepper. Flip wedges and repeat on second side with remaining 2 tablespoons oil, salt, and pepper

Cover sheet tightly with foil and roast for 10 minutes. Remove foil and continue to roast until bottoms of wedges are golden, 8 to 12 minutes. Remove sheet from oven and using a spatula or tongs, carefully flip the wedges. Return to oven and continue to cook until cauliflower wedges are golden all over, 8-12 minutes longer. Serve immediately