Preheat oven to 425°F. Line a baking sheet with foil and lightly spray with cooking spray.

Place 1 large head cauliflower (cut into bite-size florets, about 7–8 cups) in a large bowl.

Drizzle 3 tablespoons extra virgin olive oil over the florets.

Sprinkle 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, and 1 teaspoon yellow curry powder (optional) over the cauliflower.

Toss the florets until they are evenly coated with oil and seasonings.

Spread the cauliflower in an even single layer on the prepared baking sheet so the florets aren’t touching; use a second sheet if needed.

Bake at 425°F for 25–30 minutes, or until the cauliflower is fork-tender and the edges are slightly charred (stir or flip once halfway through if desired for more even browning).

Remove from oven and serve immediately.