Ingredients

• 12 cups cauliflower florets (from about 4 pounds cauliflower)
• 1 large onion, peeled, quartered
• 1 teaspoon coriander seeds
• 1 teaspoon cumin seeds
• 3/4 cup olive oil
• 1/2 cup red wine vinegar
• 3 1/2 teaspoons curry powder
• 1 tablespoon Hungarian hot paprika
• 1 3/4 teaspoons salt
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat oven to 450°F. Place cauliflower florets in large roasting pan. Pull apart onion quarters into separate layers; add to cauliflower. Stir coriander seeds and cumin seeds in small skillet over medium heat until slightly darkened, about 5 minutes. Crush coarsely in mortar with pestle. Place seeds in medium bowl. Whisk in oil, vinegar, curry powder, paprika, and salt. Pour dressing over vegetables; toss to coat. Spread vegetables in single layer. Sprinkle with pepper.
2. Roast vegetables until tender, stirring occasionally, about 35 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 450°F oven 10 minutes, if desired.)
3. Mound vegetables in large bowl. Sprinkle with fresh cilantro. Serve warm or at room temperature.