Preheat your oven to 425°F (220°C). A hot oven is essential. This ensures that the cauliflower roasts rather than steams, leading to that perfect caramelization.

Wash and trim your cauliflower head. Cut it into evenly-sized florets. This is crucial for even cooking. If the pieces vary in size, some will end up overcooked while others are underdone.

In a large mixing bowl, combine olive oil, chili powder, cumin, garlic granules, onion granules, smoked paprika, turmeric, sea salt, black pepper, and cayenne pepper. Whisk everything together until you have a cohesive mixture.

Add the cauliflower florets to the bowl. Toss them in the spice mix until they are fully coated. Don’t skip this step. Coating them well ensures that every bite carries the flavor.

Spread the coated cauliflower on a baking sheet lined with parchment paper. Make sure to leave some space between the pieces; this will help them brown better. Roast in the preheated oven for about 25-30 minutes, flipping halfway through. You’re looking for a beautiful golden-brown color and crispy edges.

Once the cauliflower is out of the oven, immediately drizzle with fresh lemon juice. This step brightens up the dish and adds a lovely touch of brightness to the flavors.

Let it cool slightly, then serve warm. I recommend pairing it with your favorite main dish or just eating it straight off the baking sheet. Trust me; you won’t be able to resist!