Preheat your oven to 450°F (232°C) and prepare a large, oven-safe, rimmed skillet—cast iron is ideal. Place the cauliflower florets in a sizable mixing bowl and drizzle with 1 Tbsp oil, salt, chosen spice blend, and maple syrup if using. Mix thoroughly to evenly coat. Warm the skillet over medium-high heat, then add 1–2 Tbsp oil, just enough to coat the base. Once the oil is hot, add as much cauliflower as fits comfortably without overcrowding. Sauté for approximately 5 minutes, stirring intermittently, until the pieces develop a golden exterior. Transfer the skillet to the center rack of the oven and roast for 10–15 minutes, stirring every 5 minutes to promote uniform browning. The cauliflower is done when it is tender inside and crisp along the edges. Serve immediately, garnished with cilantro, slivered almonds, and a drizzle of tahini, if desired. Store any leftovers in the refrigerator for up to four days.