1 head cauliflower, florets cut or broken into bite-size pieces
1 tablespoon vegetable oil
Kosher salt and freshly ground black pepper
About 1 tablespoon Mexican chile-lime seasoning, such as Tajin
Preheat the oven to 425 degrees F. Line a baking sheet with foil.
Toss the cauliflower with the oil and a pinch of salt and pepper. Arrange in a single layer on the prepared baking sheet. Roast, stirring once or twice, until tender and browned in spots, 15 to 30 minutes.
Toss the roasted cauliflower with the chile-lime seasoning and transfer to a serving bowl.