12 cups cauliflower floret, about 1 1/2 heads of cauliflower

1 large onion, peeled and cut into quarters

1 tsp coriander seeds

1 tsp cumin seeds

3/4 cups olive oil

1/2 cup red wine vinegar

3 1/2 tsp curry powder

1 – 2 tsp of ground hot pepper, I used Piment d’Esplette from France or you can use hot paprika

sea salt to taste

1/4 cup chopped cilantro as a garnish

Preheat the oven to 450 degrees. Place Cauliflower florets in a large roasting pan. Pull apart the onion quarters into separate layers and add to the cauliflower. Saute the coriander seeds and cumin seeds in a dry skillet until fragrant and lightly toasted. Crush coarsely in a mortar and pestle. Place seeds in a medium bowl. Add vinegar, curry powder, hot pepper and salt. Whisk together. Continue whisking while slowly adding in the olive oil. Pour dressing over vegetables and toss to coat. Spread vegetables in a single layer and sprinkle with freshly ground black pepper.

Roast vegetables until tender, stirring occasionally, about 35 – 40 minutes. Serve vegetables sprinkled with chopped cilantro. (Can be served hot or at room temperature.)