How do I get my roasted cauliflower to be nice and crispy on the outside, and soft on the inside?

on

Basically the title.

I've been roasting cauliflower all my life. It's always delicious, but the results are inconsistent. Ideally it would be crispy and slightly burnt on the outside, and soft on the inside, like a crispy French fry. Any tips on consistently achieving that result?

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