12 cups cauliflower florets (from about 4 pounds cauliflower)
1 large onion, peeled and quartered
1 teaspoon coriander seeds
1 teaspoon cumin seeds
3/4 cup olive oil
1/2 cup red-wine vinegar
31/2 teaspoons curry powder
1 tablespoon paprika or Hungarian hot paprika
13/4 teaspoons salt
Freshly ground black pepper
1/4 cup chopped fresh cilantro
Heat oven to 450 F. Place the cauliflower florets in large roasting pan or rimmed cookie sheet. Pull apart the onion quarters into separate layers; add to cauliflower. Stir the coriander and cumin seeds in a small skillet over medium heat until slightly darkened, for about 5 minutes, then crush coarsely in mortar with pestle.
Place seeds in medium bowl. Whisk in the oil, vinegar, curry powder, paprika and salt. Pour dressing over vegetables; toss to coat. Spread vegetables in a single layer and sprinkle with the pepper.
Roast vegetables in preheated oven until tender, stirring occasionally, about 35 minutes. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm in a 450-degree oven for 10 minutes, if desired.)
Sprinkle with the fresh cilantro. Serve warm or at room temperature.
Makes 6 to 8 servings.