(Also, see "Roasted Veggies," this is a variation).

INGREDIENTS: 

One head of cauliflower
herbs:  curry powder, thyme, garlic powder, black pepper
OPTIONAL: one-half teaspoon of olive oil. 
balsamic vinegar
tamari or soy sauce (preferably 'low sodium')
(OPTIONAL) tahini 

DIRECTIONS: 

• Preheat oven to 400 degrees.
• Cut-op the cauliflower and place in a large bowl.
• Sprinkle with balsamic vinegar and tamari or soy sauce.
• Toss with generous amounts of curry powder, garlic powder and thyme;  also black pepper.  
• OPTIONAL:  add 1/2 teaspoon olive oil to help the herbs stick, if desired.
• Bake at 400 degrees for 40 minutes. 
• When cooked, may toss with a small amount of tahini (OPTIONAL)
  
  

SERVING IDEAS:  

May serve as-is, and/or combined with other roasted veggies.
May toss with cooked beans, corn, cut-up tomatoes and cut-up purple onion (or combine with any salad or stir-fry).  
May use lemon juice instead of vinegar.   May add chili powder, etc.