Guys, this one is good. Like eat an entire head of cauliflower good.
The spices almost create a breading which toasts up while the inside gets tender. The key is a longer roasting time in the oven with fairly frequent stirs.
My favorite uses are with some sort of Asian noodles (think peanut ginger sauce) or next to falafel, as we will enjoying them tonight. Or as a snack to pop in your mouth every 5 minutes as you struggle to pound out a blog post with the sun shining outside.
1 medium head of cauliflower (4 cups florets)
1/2 tsp. turmeric
1/4 tsp. curry powder
1/2 tsp. garlic granules
a few grinds of black pepper
1/2 tsp. salt
1 tbs. nutritional yeast
1 tbs. coconut or grapeseed oil
Preheat oven to 375 degrees.
Chop cauliflower head into small florets and place in a large bowl. Toss with turmeric through nutritional yeast. Drizzle with oil and toss again to coat.
Spread on to a parchment paper lined baking sheet so that each floret has some wiggle room. This will ensure a crisping effect.
Bake for 40-45 minutes, stirring every 10 minutes, or until all florets are a golden brown and very tender.