Preheat your oven to 400 degrees.

Remove leaves and core from the cauliflower and cut into florets. Put into a large bowl.

In a small bowl, add oil, cumin, and crushed red chili flakes. Mix together and drizzle over the florets. Toss the florets with the oil, making sure everything is well coated.

Pour the florets out over a baking sheet lined with parchment paper, and spread them out. Sprinkle the kosher salt lightly and evenly over the florets and gently toss again on the sheet. Start out by under-seasoning and sprinkle with more salt if needed after the cauliflower comes out of the oven at the end. You can always add more salt, but you can’t take it away.

Bake in the oven for 15-20 minutes, depending on desired firmness. Do not roast for too long, or the cauliflower will get mushy. Taste and adjust the seasonings with more salt if needed.