I also added brussel sprouts to this, but it makes the dish more complicated since the sprouts have to be rinsed, soaked and baked a bit before mixed with the cauliflower. Apparently this makes a lot more than I had intended. I doubled the recipe and it was way more than needed. When cooked right, these are tender, but not mushy. Not quite the same as the battered and fried version, but tasty all the same.
1 small head of cauliflower, cut into bite-sized florets (about 4 cups)
1/2 tsp ground cumin
1/2 tsp chili powder (or more to taste)
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1- Preheat oven to 400 degrees. Coat a baking pan or jelly roll pan with cooking spray.
2- Place cauliflower in a small bowl or ziploc bag. Add remaining ingredients and toss well to coat.
3- Spread the cauliflower in prepared pan so the florets are mostly in one layer. Bake until tender but not mushy, about 10 minutes, stirring halfway through.