In a large bowl, whisk together the oil, Parmesan, garlic and Italian seasoning.
Add the cauliflower florets and toss to coat. Transfer to a rimmed baking sheet, leaving excess oil and seasoning behind in the bowl. Discard.
Roast for 15-18 minutes or until soft when pierced with a fork and tips are slightly crunchy. The cooking time will vary based on how large you cut your cauliflower.
Remove and season with the salt and pepper.
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