Preheat the oven to 425°F. Prepare a large sheet pan by lining it with parchment paper.

Remove any outer leaves and the short stem of the cauliflower. Cut the cauliflower head in half and then into quarters.

Separate the florets off each quarter by slicing them away from the core stem. Cut them further into bite size pieces if they are too large but make sure they are even in size. Rinse the florets and drain. Pat dry them with a clean paper towel.

Combine the olive oil and spices in a large bowl. Add the cauliflower and toss to coat the florets. Salt to taste. Add several grinds of cracked pepper.

Place the cauliflower on the sheet pan and roast them in the oven for 15 minutes or until browned on the edges. Give them a turn with a spatula about half way through.

Sprinkle with fresh cilantro and lime juice if desired.