Preheat the oven to 425F.
Cut the cauliflower into bite-size pieces and place them in big bowl.
Add oil, ginger, turmeric, red pepper flakes, black pepper, salt, and the juice from half a lemon into a reusable bag.
Toss the cauliflower in the spicy ginger-turmeric dressing until evenly coated.
Scatter the cauliflower on a baking sheet and put it in the oven. Roast the cauliflower for 20 to 25 minutes until golden and rotate the pan halfway through cooking. Do not toss or flip the cauliflower - it won't caramelize properly if you do.
Cool the cauliflower for 5 minutes.
Top with fresh cilantro, serve and enjoy.

1 large cauliflower
1/4 cup olive oil
1 tablespoon ginger root, chopped
1 teaspoon turmeric
1/2 teaspoon red pepper flakes, crushed
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 a lemon, juiced