Preheat the oven to 400 degrees Line a sheet pan with parchment paper and set aside.
Wash and dry the cauliflower and remove the stem and leaves from the head, cutting it away if necessary with a sharp knife.
Start breaking apart the cauliflower into small floret pieces, less than 1 inch wide at the top. Try to break the pieces into about the same size, as they will cook up unevenly if their sizes are too different.
Place the cauliflower in a large bowl and pour the avocado oil over it. Stir the cauliflower and oil together with your hands until the cauliflower is evenly covered with oil.
Measure out the spices with measuring spoons and place them in a small bowl. Stir them together, then sprinkle them over the cauliflower. Use a large spoon to mix the spice blend and cauliflower together.
Place the cauliflower in a single layer on the sheet pan and place in the oven. Set the timer for 15 minutes.
After 15 minutes, remove the sheet pan and stir the cauliflower with the large spoon. Spread it into an even layer again and put the sheet pan back in the oven for 20 minutes.
Check the cauliflower for doneness after the timer goes off. Spear a larger piece with a fork to make sure it’s cooked all the way through. The pieces should be darker in color with some having browned spots.
Let cool for 3-5 minutes and serve!