Roasted curry cauliflower

Cauliflower is a sneakily great ingredient. It's often forgotten about, flying under the radar as most beige/white vegetables tend to do. But it shouldn't! It's been changing my "sides" game for a while now, especially when roasted. It's healthier and more versatile than other starchy alternatives, but it's more interesting than the typical cast of (vegetable) characters. And I don't know if you can relate, but for weeknight dinners in my house, sides are only coming to fruition if they're simple to throw together. I'm the first to drop all plans for what's quick and easy when it comes time to cook, so I'm a fan of side dishes with little to no barrier to entry. I love this version with curry because it reminds me of other favorites with this killer flavor combo (i.e. mulligatawny soup). This could, of course, be dressed up with more herb and spice add-ins, if you'd like—the theme is one of simplicity here, not necessarily knock-your-socks-off innovation. But feel free to be creative!

Roasted curry cauliflower

1 head cauliflower, chopped into florets (I kind of like a bit of range in size, so that some pieces soften and crisp up more and others retain a little bit of chew)
3 T or so extra virgin olive oil, or enough to coat
2 tsp curry powder
1 tsp garlic powder
¾ tsp sea salt, or more to taste
Freshly cracked black pepper
Pinch crushed red pepper flakes

With the rack towards the bottom of the oven, preheat oven to 425 degrees. Spread cauliflower on a baking sheet, and drizzle with olive oil. Then sprinkle with curry powder, garlic powder, salt, and pepper. Use clean hands to toss cauliflower until coated evenly. Roast for 25 minutes or so, turning once halfway through, until golden in parts and just-tender (or longer if you like softer cauliflower).