Preheat oven to 200 degrees (convection) or 220 degrees (top-bottom heat) and line a baking sheet with a permanent baking mat or baking paper.
Remove the stalk from the cauliflower and remove the outer leaves. Carefully cut out florets and place in a bowl. Wash, strain and pat dry with a clean tea towel.
600 g Cauliflower
Return to bowl, add olive oil, curry powder (or other spice blend of choice) and salt. Mix vigorously once until everything is well combined. Pour onto the baking sheet and spread evenly.
30 ml Olive oil, 1 tbspn Curry powder or other spice mixture of your choice, A strong pinch of salt
Place in oven and roast between 25-30 minutes, depending on the size of the cauliflower florets and desired browning level.
Halfway through baking time, mix with a wooden spoon so that everything is browned evenly.
When the baking time is over, remove from the oven and use as desired.
Store in an airtight container in the refrigerator for up to 5 days.