First, preheat your oven to 375 degrees, then you’re going to start by breaking down the cauliflower. I like the florets to be on the smaller side, but do it however you like them.
Next you have to wash the cauliflower, if you’re buying your produce from a farmers market or one of those kosher Persian markets, you really have to wash them well, but if you get it from Ralphs or Trader Joes a simple rinse is fine.
Once they are clean, you are going to dry them, if you don’t dry them then when you roast it, it might get more mushy than desired. I like to use a salad spinner, because it’s real easy, but you can also shake them off by hand and use a clean dish towel.
Next, in a large bowl you are going to mix about 1 ½ - 2 tablespoons per head of cauliflower of olive oil, some salt, pepper, garlic powder, onion powder, oregano, and if you want, although I don’t, curry powder.
Once that is done you’re going to add the cauliflower, I find it easier to do about two big handfuls at a time. This makes mixing it all up that much easier.
Once the cauliflower is evenly coated, spread it evenly onto a cookie sheet. Make sure you don’t pile up the cauliflower, you should only have one layer on your sheet, otherwise the top layer will crisp and the bottom will be mushy. Bake for about 15 minutes, if you aren’t getting the crispiness you are looking for once the cauliflower is cooked, broil it for about 5 minutes.
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