Preheat oven to 400⁰F.

Cut florets into medium-sized pieces (about the same size). Place in a large mixing bowl.

Stir together oil and tamari. Sprinkle it over the cauliflower and toss to coat.

Place the nutritional yeast, garam masala, turmeric, and chili pepper in a small bowl. Whisk to combine.

Sprinkle the spices over the cauliflower and toss to coat.

Place the cauliflower onto a sil-mat or parchment paper lined baking sheet (or place directly onto the baking sheet). Try to arrange so the pieces do not touch.

Bake for 10 minutes. Remove the sil-mat or parchment paper and slide the cauliflower onto the hot baking sheet. Bake for 10 minutes more. Check during last 10 minutes to ensure the cauliflower does not burn.

Serve immediately.

Notes

Fun tip: Placing the cauliflower directly on the hot baking sheet helps to crisp the cauliflower instead of steaming it.

Serving suggestions: Try eating the roasted cauliflower in a wrap or tortilla with extra veggies and a sauce like one of these found on the
website.

Substitutions: Cubed tofu can be substituted for the cauliflower in this recipe to make an addition to stir-fries and other dishes.

Low sodium tamari or soy sauce can be used in this recipe.

Air-Fryer option: Roast the cauliflower at 390°F for about 15 minutes, flipping or shaking the basket gently every 3–4 minutes to ensure even crisping and golden edges.