Preheat the oven to 400°F (200°C).
In a large bowl, toss cauliflower florets with olive oil, Harissa seasoning, and a pinch of salt.
Spread evenly on a baking sheet lined with parchment paper.
Roast for 30–35 minutes, flipping halfway through, until crispy and golden brown.
Serve hot, optionally with a squeeze of lemon or a sprinkle of fresh parsley.
