Roasted Curried Cauliflower

1 large cauliflower (or several small ones), about 2 pounds

Olive oil

Kosher or sea salt

Curry powder

Heat oven to 500 degrees (if using a convection oven, 475 degrees may produce better results).

Core the cauliflower head and cut into medium-small florets (The smaller you make the pieces, the quicker they will cook and the more caramelized they will become, which I consider a good thing).

Place them in a large bowl and drizzle the cauliflower pieces generously with olive oil and season with salt and curry powder.

Place cauliflower in a large baking pan (or, if necessary, use a second baking pan to make sure the pieces aren’t too crowded). Be sure the pieces are as evenly spaced as possible, or they will cook unevenly. Cover the pan(s) with foil and roast 10-15 minutes. The cauliflower should be slightly soft and start looking translucent. If it is not, replace the foil and roast another 5 minutes.

When cauliflower finishes steaming, remove foil and using tongs, toss florets. Continue roasting (uncovered), stirring every 8-10 minutes until the tips of the cauliflower begin to brown and become crisp (don’t be impatient; it’s better if you wait until they’re crispy), about 30-35 minutes.

Serves two to four.

Nutrition values per serving (assumes four and 2 tablespoons oil, ¾ teaspoon salt): 68 calories (53.6 percent from fat), 7 g fat (0.9 g saturated), 11.9 g carbohydrates, 4.5 g fiber, 4.5 g protein, 0 cholesterol, 436 mg sodium.

Adapted from “Foodist: Using Real Food and Real science to Lose Weight Without Dieting” by Darya Pino Rose (Harper One, 2013)