Step 1

Note: If possible, allow the cauliflower to come to room temperature prior to roasting. Cold ingredients stall the caramelization process. Preheat the oven to 450°F (230°C) with a rack in the center position.

Step 2

Trim and cut the cauliflower into medium-large florets and set aside. In a large mixing bowl, combine the olive oil, salt, cumin, chili powder, garlic powder, paprika, coriander, and black pepper and whisk to combine. Add the cauliflower florets to the bowl and using your hands (or a large mixing spoon), gently toss the florets in the oil mixture until the florets are evenly coated.

Step 3

Transfer the florets onto a half sheet pan, spreading them into an even layer so that the florets are not touching one another. Flip the florets so that any flat sides are facing down on the pan. This will improve caramelization during roasting.

Step 4

Roast the cauliflower until deeply caramelized, about 25 to 30 minutes, checking and flipping the florets after 15 minutes or so. Transfer the roasted cauliflower to a large serving platter and squeeze the juice of ½ lime evenly over the florets. Garnish with chopped cilantro and a light sprinkling of flaky sea salt. Serve immediately.