If you don't like spicy food then stick to more mellow spices like cumin, coriander, turmeric, curry powder, garam masala and paprika. If you can handle some heat, then go for chili powder, chili flakes, cayenne pepper, and berbere.
I don't follow many rules when I cook with spices. I season my food with salt and pepper, then I freely add spices depending on the colour that I want and the intensity of flavour and heat I want. I usually start with cumin and coriander in my dishes (they're my favourite), and I'll add a little bit of other spices depending on my mood. If I want some heat, I'll add a bit of chili powder and cayenne pepper. If I want some substance, I'll add garam masala. If I want a vibrant colour, I'll add turmeric. You can't really go wrong here. BUT.....a big BUT...to get the most out of your spices, toast them in a hot pan first. This will bring out all of the oils and aromas, especially if they've been siting in your cupboard for a little while. No need to toast them for too long or you might burn them. Lightly toast them on a low-medium heat until you smell them and then add them to your dish.
1 head cauliflower, florets removed and thick stems discarded
3 tbsp olive oil
1 tsp cumin
1 tsp coriander
1/2 tsp cayenne pepper
1/2 tsp turmeric
1/2 tsp cinnamon
1 tbsp pomegranate molasses
Handful of flat leaf parsley, chopped
1) Preheat your oven to 350 degrees F.
2) In a bowl, whisk together olive oil and spices.
3) Toss cauliflower florets in the oil and spice mixture. Pour onto a parchment/foil lined baking tray and bake for 20-25 minutes or until lightly charred.
4) Pour into a dish, drizzle with pomegranate molasses and garnish with chopped parsley.