Preheat oven to 450 degrees F (232 C) and get out a large, oven-safe rimmed skillet (we prefer cast iron).
Add chopped cauliflower to a large mixing bowl and top with oil, salt, seasonings of choice, and maple syrup (optionalfor a bit of sweetness). Toss to coat (see photo).
Heat your large skillet over medium-high heat. Once hot, add just enough oil to coat the pan (about 1-2 Tbsp / 15-30 ml as recipe is written — adjust amounts as needed if adjusting serving size).
Heat oil for 1 minute. Then add cauliflower (add only as much will fit comfortably in the pan — crowding will lead to soggy cauliflower) and sauté for about 5 minutes, stirring / tossing occasionally until your cauliflower has a slight sear / golden brown exterior.
Carefully transfer pan to the preheated oven and bake on the center rack for 10-15 minutes, stirring every 5 minutes to ensure even cooking, until the cauliflower is golden brown and cooked through. It should be tender with a slight bite and crispy edges.
Garnish with desired herbs or nuts, such as cilantro and slivered almonds (optional), and serve immediately. We also like adding a drizzle of fresh tahini (also optional) for another layer of flavor and creamy texture.
Store cooled leftovers covered in the refrigerator up to 3-4 days. Not freezer friendly. Best when fresh for optimal texture.
*To make toasted slivered almonds, add ~1/4 cup (25 g) slivered almonds to a dry pan (cast iron or stainless steel) and cook over medium / medium-low heat, stirring frequently until golden brown — about 5 minutes. Watch carefully to avoid burning. *Learn more about the history of curry powder here, as well as how to make our custom blend! *Learn more about the history of shawarma spice blend here, as well as how to make our go-to blend at home! *Nutrition information is a rough estimate calculated without optional ingredients and with the lesser amount of avocado oil (2 Tbsp /30 ml total as the recipe is written).