Preheat oven to 425 degrees - using convection option if available
Cut cauliflower into bite-sized florets, and radishes into similarly-sized pieces, which usually means halving or quartering them.
Once all vegetables have been cut, toss them in oil, curry powder, garlic salt and pepper. Don't be afraid to taste it and add more seasoning if needed.
Put veggies onto sheet pans, being careful not to crowd. You want the veggies to roast, not steam.
Place the veggies in the oven for around 15 minutes, or until they begin to soften and develop some beautiful charred spots.
Once you've pulled them out of the oven, taste again. I often find that I end up adding a little bit more salt and pepper because the oven brings out the natural sweetness in the vegetables so much that they can definitely benefit from more salt.
