Crispy-Edged-Molten-Soft-Cauliflower

Preheat your oven to 400°F (425°F if your oven runs cooler). Slice an organic head of cauliflower in half, then break down florets into same-sized pieces. If organic, avoid washing the cauliflower (extra water can affect crispiness; if you do wash it, pat dry well). Roughly chop the stem and leaves to include them. Using 4 tablespoons of avocado oil, rub each piece well with your hands. Season generously with sea salt, about a teaspoon of curry powder, and a little black pepper. Place the seasoned cauliflower on a parchment-lined baking sheet and roast for 30-45 minutes until the cauliflower is browned and tender inside. Halfway through, check on the cauliflower; if it seems dry, drizzle a little more avocado oil evenly onto the pieces. Once done, turn off the oven and let the cauliflower sit in the oven for another 5 minutes. This sitting step is key! Remove and enjoy.