Break cauliflower into florets and slice florets into halves (or thirds, depending on size).
Melt coconut oil in a small dish and add the turmeric, garlic salt, onion salt, and sea salt. Stir until blended.
Pour coconut oil mixture over cauliflower pieces and stir until evenly coated.
Bake on a baking sheet lined with parchment paper for approximately 55 minutes at 395 degrees.
Turn pieces over one time during baking.
If some pieces still hold excess moisture after 55 minutes, bake a few minutes more, keeping a close eye on them to prevent burning.
I do highly suggest using a flat baking sheet to make these. I first made them using a 9 x 13 cake pan, and they didn’t bake evenly. Some were burned, others were still soggy. The baking sheet lined with parchment has worked the best for me.
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