Cut florets off of cauliflower head. (slices of stem work too)
Mix the cauliflower with the rest of the ingredients, in a large bowl.
Dump the florets onto baking sheet and spread out.
Bake for 15 minutes, then turn with spatula.
Bake an additional 10 minutes.
Notes
Serve the roasted cauliflower warm, or room temperature for best flavor. If you don't have truffle oil, and I realize most kitchens don't stock this, nut oil, or a bit of crushed nuts (increase olive oil a little) would add richness too.