This is a super simple recipe and my favorite way to make cauliflower. Even people who think they don't like cauliflower will most likely like it. Like most things, you just need to know how to make it right.
I made it to accompany some stewed eggplant curry and beef that was stewed with ginger and garam marsala, which is why I did a "curry" version. I often make it with just salt and pepper. You can add whatever spices you like- garlic powder, cumin, and paprika are in my rotation.
What you need:
1 head cauliflower, cut into small florets
Olive oil or oil oil spray
Salt and pepper
Curry Powder (or sub whatever spices you want)
Heat oven to 425 degrees Fahrenheit. Spray or lightly grease a 13" x 9" pan with olive oil. Spread cauliflower florets across the pan. Sprinkle with salt, pepper, and curry powder. Lightly drizzle or spray with olive oil. Toss everything around and make sure that it is evenly spread across the pan. Roast in the oven for about 12-15 minutes, stirring halfway through. If you leave it a little longer, it gets awesomely crispy (I couldn't do that this time because my apartment's smoke alarm is stupid sensitive, which is a bummer). You should get at least a little brown on it- much tastier that way!