This is one of my favorite snacks (or side dishes, but I will seriously roast up a pan of these and eat them as snacks over a few days.) You really can’t beat them for a healthy alternative to salty snack foods. And they are Paleo, Vegan, & Gluten Free, so most anyone can eat them.
This recipe somewhat depends on the size of your cauliflower. I bought 2 smallish heads (1 orange, 1 purple) at the farmer’s market today, and chopped up they filled a roasting pan in a single layer. So use more or less of the ingredients based on the amount of cauliflower you have. It’s really hard to mess this up.
Olive Oil (or whatever kind of oil you prefer)
Preheat oven to 400-425 F (200-220 C)
Trim and cut down the cauliflower into small florets. Split larger ones in half so the cook quicker. Try to keep most the same general size so they cook in a similar amount of time.
Line a roasting pan with foil.
Spread florets out in a single layer (if you have too many for a single layer, use a second pan)
Drizzle with olive oil and toss with your hands to coat. Should have a light sheen on the cauliflower.
Liberally shake on kosher salt.
In approximately equal amounts, shake on garlic powder, cumin, black pepper, and chili powder. This is really to taste, but you can see in the photo how much I did.
Toss with your hands to coat on all sides.
Place in hot oven and cook for 15 min. Check it and stir around the veggies to keep them from burning.
Return to the oven for another 10 minutes. Check and stir again., and remove any small pieces that look done.
Return for another 5-10 minutes until done. It really depends on the size of your florets how long it will take.