Preheat your oven to 425°F (220°C). A hot oven is crucial for getting that perfect roasted texture.
Remove the leaves and stem from the cauliflower head. Cut it into bite-size florets, aiming for uniform pieces to ensure even cooking.
In a large mixing bowl, combine the cauliflower florets with the extra virgin olive oil, yellow curry powder (if using), salt, pepper, and garlic powder. Toss everything together until the cauliflower is evenly coated.
Transfer the seasoned cauliflower to a large baking sheet, spreading it out in a single layer. This will help them roast rather than steam.
Place the baking sheet in the preheated oven and roast for about 25-30 minutes, or until the cauliflower is golden brown and tender. Be sure to flip the florets halfway through cooking for even browning.
Once roasted to perfection, remove the cauliflower from the oven and let it cool slightly. Serve warm as a side dish or toss it into salads, grain bowls, or even pasta for an extra veggie boost.
