Instructions

• Preheat the oven to 375°F.
• Heat a small skillet over medium-low heat. Add 2 teaspoons extra-virgin olive oil and the 2 cloves minced garlic; sauté about 1 minute, until fragrant and softened but not browned.
• In a medium bowl, combine 4 cups cauliflower florets, the sautéed garlic and oil, 2 cups light canned coconut milk, 1 1/2 teaspoons curry powder, 1/2 teaspoon black pepper, 1/2 teaspoon crushed red pepper flakes, and Kosher or sea salt to taste. Toss gently to coat the cauliflower evenly.
• Transfer the mixture to a medium casserole dish and spread into an even layer.
• Bake in the preheated oven until the cauliflower is tender and the sauce is slightly bubbling, about 25–30 minutes. Stir once about halfway through baking (after ~12–15 minutes) to redistribute the sauce and ensure even cooking.
• Remove from the oven and serve immediately.