Roasted Curried Cauliflower
['12 cups cauliflower florets (from about 4 pounds cauliflower)', '1 large onion, peeled, quartered', '1 teaspoon coriander seeds', '1 teaspoon cumin seeds', '3/4 cup olive oil', '1/2 cup red wine vinegar', '3 1/2 teaspoons curry powder', '1 tablespoon Hungarian hot paprika', '1 3/4 teaspoons salt', '1/4 cup chopped fresh cilantro']
Preheat oven to 450°F. Place cauliflower florets in large roasting pan. Pull apart onion quarters into separate layers; add to cauliflower. Stir coriander seeds and cumin seeds in small skillet over medium heat until slightly darkened, about 5 minutes. Crush coarsely in mortar with pestle. Place seeds in medium bowl. Whisk in oil, vinegar, curry powder, paprika, and salt. Pour dressing over vegetables; toss to coat. Spread vegetables in single layer. Sprinkle with pepper.
Roast vegetables until tender, stirring occasionally, about 35 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in 450°F oven 10 minutes, if desired.)
Mound vegetables in large bowl. Sprinkle with fresh cilantro. Serve warm or at room temperature.
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