Preheat the oven to 400 degrees F. Prepare the cauliflower by carefully cutting off the bottom stalk and leaves without removing the entire core.
In a small mixing bowl, combine the olive oil, garlic, oregano, lemon zest and sea salt.
Flip the head of cauliflower upside down and pour 1/2 of the mixture into its nooks and crannies so that the sauce can evenly permeate the head. Turn it right-side up and place in a cast iron skillet or oven-safe dish. Brush the remaining olive oil mixture on top of the cauliflower. Sprinkle with a little extra sea salt and black pepper to taste.
Roast in the oven for 45 to 55 minutes or until the cauliflower is golden brown and at your desired level of crispiness and tenderness. Remove, let cool for 5 minutes, then slice into thick wedges to enjoy!
Whole Roasted Cauliflower tastes great on top of a cooked whole grain or on the side of a meat roast (if preparing a non-vegetarian meal).