Makes 4 servings.

1 head Red Dog cauliflower
2 cloves garlic
3-4 Tbsp olive oil
2 tsp curry powder, to taste
Salt and Pepper, to taste
1 cup Red Dog basil, chopped
Flaky salt for topping

Preheat your oven to 350 F, using convection function if you have it.

Peel the leaves off the cauliflower and chop the stem off. Chop it into medium-size pieces, cutting out any large stem pieces that remain. Put pieces on a baking sheet and set aside.

Mince 2-3 cloves of garlic and add to the cookie sheet.

Toss the cauliflower and garlic with the curry powder, salt, pepper, and olive oil. Mix until combined.

Bake in the oven until golden and crispy, about 20 minutes.

While the cauliflower is baking, set aside a few leaves of basil for topping, and roughly chop the rest.

After about 20 minutes, remove the cauliflower from the oven and sprinkle the chopped basil on top. Incorporate with a spoon or spatula and then roast for an additional 5 minutes, until the basil is wilted and starting to crisp around the edges.

Top with flaky salt and the set-aside leaves of basil.