Roasted Cauliflower – m. c. de marco

Ingredients

• 1 medium cauliflower head cut into florets (2 ½ to 3 pounds or 8 cups chopped)
• 2 T. extra-virgin olive oil
• 2 cloves garlic, crushed, and/or some sliced shallots
• ¼ tsp salt
• turmeric to taste