Preheat oven to 475 degrees.

Wash cauliflower and cut into bite-sized florets, discarding the stems.

Place the cauliflower florets in a large bowl. Drizzle evenly with the olive oil and sprinkle evenly with the salt and curry powder.

With your clean hands, toss and massage the cauliflower so it's very evenly coated with the oil and spice.

Spread cauliflower evenly on a sheet pan.

Roast for 16-18 minutes, stirring once in the middle of cooking time.

Remove from oven and serve immediately or allow to cool to room temperature and store in an air-tight container in the refrigerator. Will keep up to 1 week.