Roasted masala cauliflower is one of my staple potluck dishes because it requires very little work and is always a crowd pleaser. The amount of masala can be adjusted based on the amount of cauliflower you make. Keep in mind that the amount of cauliflower drastically shrinks after roasting. I start off by preheating the oven to 450F degrees while I roughly chop 2 heads of cauliflower into small and medium sized pieces. Then I wash the cauliflower and pat with a paper towel to dry. Once that is done with, I place the cauliflower in a mixing bowl and add whatever spices I have handy. At the bare minimum I like to add 1 tsp of turmeric, 1 tbsp of garlic powder, and salt to taste. You can also add onion powder, chili powder, curry powder, etc. Then I add 2 tbsp of olive oil and mix everything until all of the cauliflower is evenly coated in spices. Once the oven is ready, I spread a thin layer of olive on onto a foil lined baking tray and then place the cauliflower onto it in one layer. Then I let the cauliflower roast for 45 minutes to an hour. The longer you keep it in the oven, the crunchier the cauliflower will be. Every 15 minutes I toss around the cauliflower so it roasts evenly. This dish ending up tasting a lot less healthy than it really is!

Ingredients Recap:

2 heads of cauliflower
2 tbsp olive oil
1 tbsp garlic powder
1 tbsp onion powder
1 tsp chili powder
1 tsp curry powder
Salt to taste