Suzanne's Popcorn Cauliflower

I first had this at Suzanne's house for book group during summer 2010 and immediately became obsessed with it. Since then, I've made it probably ten times, tweaking the spices to suit whatever I'm having for dinner that night. A couple of things: 1. Don't be scared off by garlic powder and onion powder. There's a time and place for everything and here, it works. 2. I usually double this recipe. If not, you run the risk of eating all of the crispy pieces off of the cookies sheet and will barely have enough for dinner. It's that delicious.

Preheat oven to 450.

1 large head of cauliflower, in smallish florets

Combine in a large bowl:  

1/4-1/2 tsp tumeric

1/2 tsp paprika (try Spanish paprika, too)

2 tbsp sugar (honey works, too)

1 tsp sea salt

1/4 tsp onion powder

1/4 tsp garlic powder

~6 tbsp olive oil, or less but enough to generously coat the cauliflower

1. Toss the cauliflower with the spice mixture. The florets should be covered and looking a bit like caramel popcorn in color.
2. Lay cauliflower on a baking sheet that has been covered in parchment paper.
3. Bake at 450 for 30 minutes, or until the florets are soft. Don't be afraid to let them get a bit more cooked and even a bit black on the edges of some pieces.