Season the whole head heavily with olive oil, salt and pepper in a bowl.
Try adding paprika, garlic powder, cumin or cayenne, depending on your mood.
Let the oil and seasoning drip through, and baste again onto the cauliflower from other angles.
After four or five times basting most of the seasoning has stuck in the cauliflower.
Roast at 350 to 400 degrees (on convection, if possible) for 30 to 45 minutes. The outside should be golden brown (I prefer a little darker).
Test the head with a knife that can reach the center of the cauliflower. When you pierce the center with the knife, you should feel only slight resistance.
Serve with a knife and dipping sauce as desired.
Notes
Here are a few methods to test out. Mostly just a rough roadmap to get you going and then take it out on your own.