8 cups small cauliflower florets (about 1 1/4 lbs), stems trimmed
3 TBSP EVOO
1 tsp garlic powder
1/2 tsp ground turmeric
1. Heat oven to 475F
2. On large rimmed baking sheet, toss cauliflower with oil, garlic powder, turmeric, and 1/2 tsp salt. Roast until browned and tender, 25 to 30 minutes.
Omit garlic powder and turmeric. Toss roasted cauliflower with 2 TBSP truffle oil and 1/2 tsp pepper.
Substitute turmeric for 1 tsp chili powder. Grate zest of lime over roasted cauliflower.