Preheat the oven to 200C/400F. Line a large baking sheet with parchment paper.
In a large mixing bowl, add the cauliflower and toss through all the spices. Add the olive oil and using your hands, mix well to ensure all florets are coated with the spices and the oil.
Add the cauliflower on an even layer on the baking tray and cook for 20 minutes, flipping halfway through.
Remove from oven and serve immediately.
TO STORE: Leftovers can be stored in the refrigerator, covered, for up to five days. TO FREEZE: Place the cooked and cooled cauliflower in an airtight container and store it in the freezer for up to six months. TO REHEAT: Either microwave the cauliflower or reheat in the oven until crispy.