Preheat the oven to 425° Fahrenheit and line a large baking sheet with parchment paper. Set aside.

Cut the head of cauliflower into florets. Place the head of cauliflower on the cutting board, flat side down. Cut the cauliflower in half and then into quarters. Remove the center stem from each quarter by cutting it off at an angle. Then, use your hands or a knife to break the florets into roughly equal sizes.

Place the cauliflower florets into a large bowl with avocado oil, turmeric, coriander, salt, garlic powder, onion powder, and black pepper. Toss to coat evenly.

Spread the cauliflower into an even layer on a large baking sheet lined with parchment paper. Set the bowl aside for future use. Then, roast it in the preheated oven for 20 minutes. Toss the cauliflower and roast for another 15-20 minutes until the cauliflower is beginning to brown a bit.

While the cauliflower roasts, roughly chop the pistachios, craisins, and parsley. Set aside.

Transfer the roasted cauliflower to the large bowl and add the pistachios, craisins, and parsley. Top with lemon juice and toss to combine. Serve warm or at room temperature.

Store leftovers in the fridge for up to 3 days. Leftovers are best eaten cold or at room temperature.