Oven-Roasted Cauliflower (from Cooks Illustrated)
1 medium head cauliflower (about 2 pounds)
extra-virgin olive oil
Kosher salt and ground black pepper
optional: 1 tsp curry powder or chili powder
Adjust oven rack to lowest position and heat oven to 475 degrees. Line a rimmed baking sheet with foil or parchment paper.
Remove outer leaves of cauliflower and cut stem level with bottom of the florets. Cut head into 8 equal wedges, keeping core and florets intact. (That means keep the stem! It makes the pieces easier to flip later) Place wedges cut side down on lined baking sheet. Drizzle with a few tablespoons oil and sprinkle lightly with salt and pepper (and spice, if using); gently rub to evenly distribute oil and seasonings. Gently flip cauliflower and season other cut side with remaining 2 tablespoons oil, salt, and pepper.
Cover baking sheet tightly with foil and cook for 10 minutes. Remove foil and continue to roast until bottoms of cauliflower pieces are golden brown, 8 to 12 minutes. Remove sheet from oven and carefully flip wedges with a spatula. Return to oven and continue to roast until cauliflower is golden all over, 8 to 12 minutes more. Drizzle with olive oil (optional) and serve immediately.