1/4 c. extra virgin olive oil
1/4 tsp. coriander seeds, crushed
1 shallot, chopped
1 tsp. salt
1 head cauliflower, cut into florets
1/3 c. water
Preheat the oven to 450 degrees. Heat the olive oil in a large ovenproof skillet over medium heat. Add the coriander, shallot and salt and cook, stirring, until the shallot is translucent, about 5 minutes. Add the cauliflower and water, increase the heat to medium high and cook, stirring occasionally, until the water has mostly evaporated, about 5 minutes.
Transfer the skillet to the oven. Roast, stirring halfway through, until the cauliflower is tender and golden, about 15 minutes.