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

Place cauliflower florets in a large bowl and drizzle with olive oil.

Sprinkle cumin, paprika, coriander, turmeric, cinnamon, salt, and pepper over cauliflower.

Toss to coat evenly so each floret is seasoned.

Spread cauliflower in a single layer on the prepared sheet.

Roast until edges are golden brown and tender when pierced, about 25–30 minutes.

Meanwhile, whisk tahini, honey, lemon juice, minced garlic, and warm water until smooth and pourable.

Taste sauce and adjust sweetness or acidity as desired.

Once cauliflower is roasted, transfer to a serving platter and drizzle generously with the tahini honey sauce.

Garnish with chopped parsley or cilantro before serving.