This started as an Epicurious recipe from back when roasting cauliflower was all the rage. I made a few additions and changed the temperature and times beyond recognition.
- 1 medium cauliflower head cut into florets (2 1/2 to 3 pounds or 8 cups chopped)
- 2 T. extra-virgin olive oil
- 2 cloves garlic, crushed, and/or some sliced shallots
- 1/4 tsp salt
- turmeric to taste
Toss all ingredients in a large bowl. Spread in 1 layer in a shallow baking pan.
Roast at 425°, stirring occasionally, for about an hour or until golden brown.