Dry roast all the spices until they release the aroma.
Using pestle mortar crush all the spices coarsely, add in the garlic and crush it further until it is all incorporated.
In mixing bowl, add in the spice-garlic mix, followed by turmeric, red chilli flakes and salt.
Whisk the tahini and olive oil in. Make a smooth mixture.
Tip the cauliflower florets in the bowl. Toss it well so the cauliflower is nicely coated with the tahini mixture.
Marinate it for 15 minutes.
Preheat the oven on 220C/ 425F. Tip the marinated cauliflower in a roasting tray.
Roast it for 25-30 minutes or until the cauliflower is tender.
In the last 5 minute turn the oven setting to grill or broil setting to get some colour on them, (optional).
Garnish with sunflowers seeds, fresh coriander and pomegranate seeds if you wish. Serve hot.