Toss cauliflower florets with olive oil, smashed garlic, salt, and pepper. Spread in a single layer on a sheet pan—don't crowd it or it'll steam instead of roast (1 head cauliflower, 3 tbsp olive oil, 4 cloves garlic, salt and pepper to taste)
Roast 25-30 minutes, flipping halfway, until edges are deeply browned and caramelized
Remove from oven, immediately toss with parmesan while hot so it sticks and melts slightly (1/2 cup parmesan)
