Optional: 1/4cupfresh herbsometimes chopped or chiffonade: see Notes below for which herb to use based on the ethnic flare of your meal
Preheat oven to 425° F. Prepare 1 to 2 baking sheets with or without parchment paper. (Cauliflower browns well on both, but just slightly more without. Parchment makes an easier clean-up [and helps prevent burning]. Both options work well. If you don't use parchment, you do not need to grease the pan.)
Chop cauliflower into somewhat even-size bite-size florets. In a large bowl, add cauliflower. Pour over it the olive oil. Then add spices, herbs and sea salt. Toss cauliflower florets thoroughly with oil and other ingredients until very well coated.
Place cauliflower on a large baking sheet, and spread out pieces evenly so they all touch the pan but don't overlap each other.
Roast in preheated oven for about 25 minutes, or up to 30 minutes, until tender and browned in spots.
Serve, optionally garnished with slices of lemon and/or fresh minced herb.
Which dried herbs to use for different ethnic dishes
LATIN SPICES AND HERBS -- oregano and cumin (Omit cumin for AIP, optional sub is cinnamon.)
For not AIP, you may also like to add one or more peppers: 1/4 teaspoon freshly ground black pepper, 1/4 teaspoon chipotle and 1/8 teaspoon optional cayenne.
FRENCH HERBS -- thyme and parsley
GREEK HERBS -- oregano and thyme (or mint)
INDIAN SPICES AND HERBS -- turmeric and cumin
AFRICAN AND MIDDLE EASTERN -- za'atar: oregano, thyme and sesame seeds, with optional sumac
Have another ethnic theme you need herbs for? Just ask below in the Comments section, and I'm happy to help.
Which fresh herb to use for garnish (optional)
Italian: fresh parsley or basil
Latin: fresh cilantro
French: fresh thyme
Greek: fresh mint or oregano
Indian: fresh mint
African and Middle Eastern: oregano or cilantro, depending on the meal