2 small heads cauliflower (3 to 3 1/2 pounds total), cored and cut into medium florets
6 tablespoons ghee or clarified butter, melted* (See Cook's Note)
2 teaspoons kosher salt
2 teaspoons curry powder
1/2 teaspoon cayenne pepper
1/4 teaspoon garam masala** (See Cook's Note)
*Ghee is butter that has been slowly melted until the solids and liquid separate. The solids fall to the bottom and the butter is cooked until the milk solids are browned and the moisture evaporates, resulting in a nutty, caramel-like flavor. This last step is what defines ghee from regular clarified butter. Ghee is used primarily in Indian cooking, but is wonderful for any high-heat cooking preparation since it has a higher smoke point than butter. You can find it in many Middle Eastern markets or you can easily make your own at home. **Garam masala is a blend of ground Indian spices that comes in many variations, but can include black pepper, cinnamon, cloves, coriander, cumin, cardamom, dried chiles, fennel, mace, nutmeg, and other spices. Garam means "warm" or "hot" in Indian. Today it is easy to find commercially bottled garam masala in the spice aisle of most grocery stores.
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