1 large cauliflower, cut into inch-sized florets1/2 teaspoon coriander seed
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
3 tablespoons olive oil
1/2 teaspoon kosher salt
3 tablespoons sliced almonds
1.Preheat the oven to 425 degrees. With a mortar and pestle, or the flat side of a chef's knife, lightly crush the coriander seeds. Add the crushed seeds to a bowl along with the cumin, cinnamon, olive oil, and salt.
2.Scatter the cauliflower florets over a rimmed baking sheet, then toss them with the oil-and-spice mixture. Roast for 15 minutes, then stir and roast for 10 more minutes. Sprinkle on the almonds and roast for another 5 to 10 minutes, or until the cauliflower and the almonds are nicely browned. Serve hot, warm, or cold.