Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Cut the cauliflower into medium florets and pat dry with a clean towel.

In a bowl, combine olive oil, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, salt, and black pepper.

Add cauliflower florets to the spice oil and toss until coated.

Spread cauliflower in a single layer on the baking sheet.

Roast cauliflower for 20 to 25 minutes, turning halfway through.

While roasting, mix tahini, honey, lemon juice, garlic, and salt in a bowl.

Gradually add warm water to the tahini mixture, whisking until smooth.

Taste and adjust sauce with additional lemon juice, honey, or salt.

In a skillet, toast nuts over medium heat until fragrant.

Chop herbs and zest lemon as needed.

Transfer roasted cauliflower to a serving platter, drizzle with tahini-honey sauce.

Sprinkle toppings over the cauliflower and finish with olive oil or honey.

Serve warm or at room temperature.