Cut the cauliflower into medium-sized florets and place them in a large mixing bowl.
Add the rest of the ingredients to a large glass measuring cup or other mixing bowl that’s equipped with a pouring spout and mix well with a whisk until well combined.
Pour that sauce over the cauliflower and mix well with your hands or a large spoon until the florets are evenly coated.
Spread the cauliflower in a single layer across the baking sheet, making sure there is plenty of room between the florets to allow air to circulate freely.
Bake in the oven for about 25 minutes, turning the cauliflower once or twice during that time, until the florets are fork tender and start to turn dark brown on the edges. Remember in that case, color equals flavor, so don’t be afraid to let that cauliflower get dark.
Once the cauliflower has reached the desired color and doneness, remove from the oven, transfer to a bowl, garnish with fresh chopped parsley and a dribble of extra-virgin olive oil, sprinkle with a little bit of salt and serve.
This oven roasted cauliflower is also excellent cold and makes an excellent base for a salad.