4 cups Cauliflower florets (cut to ~3/4" diameter)
4 tablespoons olive oil
3/4 teaspoon ground caraway seed
3/4 teaspoon ground coriander
1/2 teaspoon salt
2-4 minced garlic cloves
1 cup chopped tomato (optional)
2-3 tablespoons chopped fresh parsley (optional)
lemon wedges (optional)

Mix salt, garlic & olive oil. Toss oil mixture with florets until coated evenly. Then sprinkle with ground caraway & coriander and toss thoroughly.

Place in a single layer on an unoiled baking sheet & bake in a 450 degree preheated oven until cauliflower is tender and begins to turn golden brown (20-30 minutes).

Carefully stir several times while baking. Remove from oven when done & transfer to platter or shallow serving bowl. Allow to cool to room temperature and garnish with tomatoes & parsley, and top with lemon wedges if you wish.

From the Moosewood Restaurant Daily Special Cookbook.