In a large bowl, combine the cauliflower florets, lemon juice, turmeric, ginger, salt, cayenne, ground cumin, ground coriander, and chopped cilantro.
Toss thoroughly until the florets are evenly coated.
Set aside to marinate for at least 30 minutes or up to 2 hours, tossing occasionally.
Preheat your oven to 425°F or 220°C (425°F).
In a small pan, heat the oil over medium-high heat.
Once shimmering, carefully add the whole cumin seeds and let them sizzle until fragrant, about 30 seconds. Immediately pour the hot, spiced oil over the marinated cauliflower and toss well to combine.
Spread the cauliflower in a single, even layer on a large baking sheet.
Roast for 15 minutes, then remove from the oven, flip the florets, and return to the oven.
Roast for another 10-15 minutes, or until the cauliflower is tender and beautifully caramelized at the edges.
Don't overcrowd the pan!
Spreading the cauliflower in a single layer ensures it roasts and caramelizes instead of steaming. Use two baking sheets if necessary.
Cut your florets into similar-sized pieces to ensure they all cook evenly and are perfectly tender at the same time.
