1/4 teaspoon of coriander seeds
1/4 teaspoon cumin seeds
1 teaspoon curry powder
1 1/2 teaspoons smoked paprika
1 medium head cauliflower, cored and cut into florets
1 small yellow onion, peeled, cored, and cut into sixths
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter, melted
1 1/2 tablespoons red-wine vinegar
1 tablespoon chopped cilantro
salt and pepper
Preheat oven to 450 degrees.
Toast the coriander seeds in a small pan for a few minutes, until the seeds release their aroma and are lightly browned. Repeat with the cumin seeds. Using a mortar and pestle, pound coarsely.
In the warm pan that you used to toast the seeds (take pan off heat), add the coarsely ground coriander and cumin seeds, curry, paprika, 1/2 teaspoon salt, and pepper. Stir together to combine. This helps bring out the flavor of the spices.
Place the cauliflower and onion in a large mixing bowl. Pour the olive oil and melted butter over the top of the cauliflower. Sprinkle the spice mixture over the cauliflower and onions, toss well to coat the vegetables completely in the oil, butter, and spices. Add vinegar and toss again.
Place the cauliflower in a single layer on a baking sheet. Roast for about 30 minutes, stirring every 8 minutes or so, until the cauliflower is tender and nicely caramelized. Scatter the cilantro over the cauliflower, toss with a large spoon, and taste for seasoning.