Roasted Cauliflower

I've been reading a lot of rave reviews of roasted cauliflower lately, so I thought I would try it out. It's good. The cauliflower seems a bit blander than when it is steamed or boiled; which is, I think, why a lot of people like this, and why I am not particularly jumping up and down. I like the flavour of cauliflower, thankyewverymuch. However, it's easy and a little different; I'll be doing this again, definitely.

2 servings
40 minutes - 10 minutes prep time

about 4 cups cauliflower florets (1/3 to 1/2 of a large cauliflower)
1 tablespoon extra-virgin olive oil
1/2 teaspoon sea salt, crushed
1/2 teaspoon black peppercorns, crushed
1/2 teaspoon cumin seed, crushed
1/2 teaspoon coriander seed, crushed

Preheat the oven to 450°F. Wash the cauliflower, and cut it up. It should be in slices or florets, not much more than 1/2" wide, to ensure it cooks through.

Put it in a roasting pan and toss with the oil. Crush the spices, and toss them into the cauliflower.

Roast the cauliflower for 30 minutes, until tender and beginning to brown a little in spots.