Cauliflower used to make me gag because my mom loved cauliflower raw. Ugh! This is the same woman that ate asparagus in cans. Double ugh!
But then God's got a sense of humor and sends us children who love what we hate and hate what we love. Take our youngest. He loves, loves, loves cauliflower. He pops it in his mouth like candy, but I still can't stomach it so roasting is the only way I'll serve it. The roasting transforms the cauliflower to buttery, nutty goodness and is the only way I'll eat it.
We tried it with curry powder, plain with olive oil spray, and our newest exotic version: cauliflower with garam masala. Garam masala is a common spice in Indian foods and it has a warm exotic smell - cinnamon, cardamom, ginger - it's spicy but not spicy hot.
Preheat oven to 450 degrees
Rough chop 1 head of cauliflower into florets, put it in a pan and spray olive oil or use about 1/2 T. of olive oil and stir it around to moisten the florets.
Roast uncovered for about 25-30 minutes, or until the cauliflower pieces start to brown.
Sprinkle the roasted cauliflower with garam masala (about 1 T.) and toss again. Salt is optional, but we didn't need it. Yum.