Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.

Cut the cauliflower into bite-sized florets, ensuring they are roughly the same size for even roasting.

In a large bowl, toss the cauliflower florets with olive oil, ground cumin, smoked paprika, turmeric, salt, and black pepper until well coated.

Spread the cauliflower in a single layer on the prepared baking sheet, making sure the florets are not overcrowded to ensure even roasting.

Roast in the preheated oven for 25 minutes or until the cauliflower is golden brown and crispy on the edges. Halfway through the cooking time, gently turn the florets to ensure all sides are roasted.

While the cauliflower is roasting, prepare the tahini sauce. In a small bowl, whisk together tahini, lemon juice, minced garlic, salt, and water. Add the water a tablespoon at a time until you reach the desired consistency; it should be creamy but pourable.

Once the cauliflower is roasted, let it cool slightly before transferring it to a serving dish.

Drizzle the tahini sauce generously over the warm cauliflower or serve it on the side for dipping.

Serve immediately and enjoy!