I make this every Sunday. It's so good. Sometimes I like to chop up the florets really small and eat it like popcorn. It usually doesn't last but if it does I'll add to salads during the week.
For reference - the photo is one normal sized head of cauliflower. It doesn't make enough! It really shrinks during cooking. I'd say it serves 2.
Turmeric Curry Cauliflower
1/4 cup grape seed oil
1/2 teaspoon curry powder
1/2 teaspoon turmeric powder
1/2 teaspoon kosher salt
a few turns or a pinch of black pepper
1 head cauliflower, chopped
Heat oven to 400 degrees. Line a baking tray with parchment paper or lightly oil it. Set aside.
Combine oil, curry powder, turmeric powder, salt and black pepper in a large bowl. Toss chopped cauliflower in oil mixture until evenly coated. The better and more evenly you coat it the better it will be. I like to get my hands in here - tossing and rubbing the pieces in the oil. It's messy but makes it so much better. Transfer cauliflower to baking tray and place in oven. Roast until edges are browned and pieces are soft, about 40 minutes.