Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly oil it. Remove outer leaves from the cauliflower and trim the stem so the head sits flat. Cut the cauliflower into 1- to 1.5-inch florets, keeping sizes fairly uniform for even cooking.

Make the seasoning mixture

In a large bowl, combine the olive oil, minced garlic, lemon zest, smoked paprika, ground cumin, kosher salt, and black pepper. Whisk briefly to emulsify and distribute the spices.

Toss cauliflower with seasoning

Add the cauliflower florets to the bowl and toss thoroughly so each piece is evenly coated with the oil and spice mixture. Use your hands or a spatula to ensure all surfaces are covered.

Roast

Spread the seasoned florets in a single layer on the prepared baking sheet, leaving small gaps between pieces for browning. Roast in the preheated oven for 25–30 minutes, flipping once halfway through (about 12–15 minutes) so edges brown evenly. Roast until florets are tender when pierced with a fork and have golden-brown, slightly crisp edges.

Garnish & Serving

Toast nuts (optional)

While the cauliflower finishes roasting, heat a small dry skillet over medium heat. Add the pine nuts or slivered almonds and toast, stirring frequently, until fragrant and golden, 2–3 minutes. Transfer to a plate to cool so they don't continue to brown in the hot pan.

Assemble and serve

Transfer roasted cauliflower to a serving platter. Spoon dollops of plain yogurt or drizzle tahini sauce over the florets if using. Sprinkle chopped parsley and the toasted nuts on top. Serve with lemon wedges for squeezing over the cauliflower just before eating.

Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a 375°F (190°C) oven for 8–10 minutes to restore crispness.