INSTRUCTIONS:

Preheat the Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Prepare the Cauliflower:
Rinse the cauliflower under cold running water and pat it dry with paper towels. Trim off any leaves and cut the cauliflower into bite-sized florets.
Season the Cauliflower:
In a large mixing bowl, combine the cauliflower florets, olive oil, garlic powder, paprika, cumin, salt, and black pepper. Toss until the cauliflower is evenly coated with the seasonings.
Arrange on the Baking Sheet:
Spread the seasoned cauliflower florets out in a single layer on the prepared baking sheet, making sure they are not overcrowded. This allows the cauliflower to roast evenly and become crispy.
Roast to Perfection:
Place the baking sheet in the preheated oven and roast the cauliflower for 25-30 minutes, or until the florets are golden brown and crispy on the edges, tossing halfway through cooking for even browning.
Garnish and Serve:
Once roasted to perfection, remove the cauliflower from the oven and transfer it to a serving platter.
If desired, garnish the crispy oven-roasted cauliflower with chopped fresh parsley for a pop of color and freshness.
Serve the cauliflower hot as a flavorful side dish or appetizer, with lemon wedges on the side for squeezing over the top, if desired.