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Preheat the oven to 425°F (220°C). Toss the cauliflower florets on a large baking sheet with 3 tbsp olive oil, cumin, chili powder, smoked paprika, and salt until evenly coated. Spread in a single layer and roast for 22–25 minutes, flipping once halfway through, until the edges are deeply browned and the florets are tender.
While the cauliflower roasts, make the enchilada sauce. Heat 2 tbsp olive oil in a medium saucepan over medium heat until shimmering. Add the garlic and cook, stirring, for about 1 minute, until fragrant and just beginning to turn golden at the edges — watch closely so it doesn't burn. Add the chili powder, cumin, and oregano and stir for 30 seconds until the spices are fragrant and darkened slightly.
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