1large bunch of cauliflower (about 4 cups chopped)
1teaspoonchili powder (more to taste)
salt to taste (start with 1/4 teaspoon)
Preheat oven to 425°F. Wash cauliflower and dry very thoroughly. (Don’t skip drying — it’s important. It will determine whether your end product is crisp or soggy. You can even use a salad spinner if you have one, or just shake, shake, shake all the water out and then pat dry with a towel.)
Cut into medium-sized spears and coat well with olive oil. Spread onto rimmed baking sheet and sprinkle with salt and chili powder. Toss to coat all cauliflower with olive oil, salt and chili powder.
Bake for 15 minutes, flip each piece over, and bake for 10 more minutes or until browned and crispy.
The more dry the cauliflower is, the better this recipe will turn out.
I like to reheat this in my toaster oven. I preheat it to 425°F or 450°F, put it on a foil-lined baking sheet and heat until hot and crispy, which only takes about 5 minutes. You can also reheat in the microwave but it won't get crispy. It's not bad cold on a salad, either, but again - not crispy if it's been refrigerated.
The smaller you cut your pieces of cauliflower, the faster it will cook and the crispier it will get.
If you like it spicier, try it with a sprinkle of cayenne - start with 1/4 teaspoon and increase depending on how spicy you like it. Red pepper flakes will also work.
If you love cheese (who doesn't!), sprinkle on 1/4-1/2 cup of grated sharp Cheddar or Monterey Jack when this comes out of the oven. The cheese tastes SO good with the chili powder!