Preheat oven to 400 F.
Rinse and completely dry (dab with paper towels) your head of cauliflower. Making sure to keep the core intact, remove the stem (so the cauliflower can sit flat) as well as the outer leaves.
In a small bowl, whisk together the oil and any seasoning you're using.
Place cauliflower cut side up in a large casserole dish or dutch oven (that you have a lid for). Pour most of the oil and seasoning along the underside of your cauliflower, tilting it from side to side, allowing the oil to trickle down through the florets and coat the inside. Now flip the cauliflower head and use a pastry brush to coat the top in remaining oil, making sure to also use the oil that dripped through. Sprinkle the top with salt (if your seasoning mix doesn't contain salt).
Place the cauliflower cut side down in your casserole dish or dutch oven. Cover in foil, or nestle a lid on top. Bake in the preheated oven for 35-50 minutes. Pull your cauliflower once it has softened to your liking--for softer cauliflower, pierce with a knife to ensure it's tender. For a bit of crunch, pull earlier. Option to broil the cauliflower for 2-4 minutes with the lid/foil removed to brown the top.
Allow your cauliflower to rest for 10 minutes before slicing (this will help to soften the core more). Serve with sauce, and enjoy!