Roasted cauliflower

I want flavored oil to go to the undersides so I help it a little work in between the branches.

Then the same thing on the outside. Since I dug so deeply into the stem it barely held together. Some pieces fell out.

This is at 20 minutes ↑ with heat set at 375 ℉.

This is at 40 minutes ↓.  Wrapped.

Another 20 minutes unwrapped was insufficient to brown the outside. But it did brown the bottom and that is incredibly delicious.

Up with this sort of thing.

There are a million YouTube videos on roasted cauliflower and they're all basically stupid. Just slap on some oil and bake it. Maybe douse it with lemon juice. Boom, dressing right there. Some people boil the cauliflower before baking it. Without ever explaining why. If that is to rid it of its brassica awfulness then it seems an unnecessary step since they are always loaded with strong spices. 

Including brown sugar. Including orange juice. Including Shawarma spice blend and harissa paste with maple syrup. The crap people put on cauliflower to make it taste like anything but cauliflower is outrageously wild. It amounts to anything. Anything. Anything will do. 

Use anything that you want.

I chose an unimaginative standard commercial curry and cumin. And it tastes great. 

Use olive oil or butter. Use holiday spices or Mediterranean spices. Use Middle Eastern spices. Use African spices. Use anything that you like, boil it or not, and roasting it will result in tremendous improvement.