1 large head of cauliflower, cut in small florets
1 teaspoon garlic powder
1 teaspoon fennel seeds
1 teaspoon cumin seeds
3/4 teaspoon ground turmeric
1/2 teaspoon ground coriander
2 Tbsp olive oil
2 teaspoons maple syrup
1/2 teaspoon salt
1/4-1/2 teaspoon pepper
1/4-1/2 cup cilantro, roughly chopped
1 fresno chili/jalapeño, thinly sliced (optional)
Preheat oven to 400 degrees F convection or 425 degrees regular.
Place cauliflower on a parchment-lined baking sheet.
Season with garlic powder, fennel seeds, cumin seeds, turmeric, coriander, salt, and pepper.
Drizzle with olive oil and maple syrup.
Roast until golden and crispy, about 25-30 minutes. Remove from oven.
Squeeze lemon or lime over the cauliflower and top with cilantro and chili.