Mark Manguerra's Roasted Cauliflower with Cumin, Coriander and Chili

This is a "re-blog" of Mark Manguerra's brilliant recipe, from his blog No Special Effects.  I've cooked this three times, including on Thanksgiving, and it was amazing!!!

What you need:

500g head (18-oz) of cauliflower, washed, green leaves removed and cut into florets (half-florets if you want extra crunch)

sea salt

olive oil (add a knob of butter that has been melted for serious flavor, but I wanted to keep it wholesome)

2 teaspoons cayenne pepper (or 2 dried chilis)

2 teaspoons cumin seeds

2 teaspoons coriander seeds

Preheat the oven to 200°C (400°F). Make sure the cauliflower is completely dry by patting it in between paper towels. In a sheet pan or roasting pan, toss the florets with a good glug of olive oil. In a mortar, bash the spices with a pinch of salt. Sprinkle over the florets evenly and toss well. Make sure they are laid out in a single layer on the pan. Roast in the top rack of the oven for 20 minutes, then give them a good toss to ensure even cooking, and roast for 10 minutes more or until the edges are brown and crunchy. Serve immediately.