Roasted Cauliflower

This recipe is so good you must try this.
I can't wait to get some fresh cauliflower
from the back yard garden again this year.
It's simple to make and is awesome to eat.

Ingredients:
1 large 2 lbs cauliflower
Curry powder
Olive oil
Kosher or sea salt

Directions:
Preheat oven to 500 degrees F.
Break cauliflower into medium-small
florets and place into large bowl or baking pan.
Be sure the pieces are as evenly sized as possible,
or they will cook unevenly.
The smaller you make the pieces,
the quicker they will cook and the
more caramelized they will become,
which I consider a good thing.
Drizzle cauliflower pieces generously
with olive oil and season well with
salt and curry powder.
Distribute evenly in a single layer
at the bottom of a baking pan.
If necessary, use a second baking pan
to be sure the pieces aren't too crowded.
Cover the pans with foil
and place into the oven.
Roast, covered for 10-15 minutes.
The cauliflower should be slightly
soft and start looking translucent.
If not replace foil and cook another 5 minutes.
When the cauliflower has finished steaming,
remove the foil and toss with tongs.
Continue to roast, stirring every 8-10 minutes
until the tips of the cauliflower begin
to brown and become crisp.
Approximately 30-35 minutes.
Adjust salt to taste and serve.