Place cauliflower in an oven safe pot, baking dish or Dutch oven.
Pour olive oil on the cauliflower and massage it to spread the olive oil across, evenly.
Sprinkle about 1/2 tablespoon salt and massage it across the cauliflower surface.
Cover with a lid or foil and roast for 30 minutes.
Remove the foil, flip the cauliflower over with a spatula and roast for an additional 15 minutes.
Serve with Maggi seasoning.
Roasted flower head is best eating fresh. You can refrigerate it for up to 2 days but the texture will get mushy. Don’t microwave the leftovers, they are better heated in the oven for 15 minutes at 375ºF.