This recipe was originally published as part of our Indian Spring dinner party.
TT Test Kitchen Tip: To fit the cauliflower on one rimmed sheet pan, use two smaller heads of cauliflower (you can reduce each spice amount by a third if you like) and roast on the middle rack in your oven.
Yield: Serves 8
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons ground turmeric
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon ground cardamom
2 medium heads cauliflower divided into florets
¼ cup grapeseed or canola oil