• Preheat oven to 450 degrees F.
  • Cut cauliflower into florets, about 1½-inches each. Transfer the florets to a bowl. Toss the cauliflower with the olive oil.
  • In a small bowl, stir together the chili powder, ground cumin, paprika and salt.
  • Pour the spice mixture over the cauliflower and, using your hands, toss to coat the cauliflower.
  • Transfer the cauliflower to a baking sheet and roast the cauliflower, turning occasionally, until it is tender and golden brown, about 20 minutes. Serve.