Extra-virgin olive oil 1/3 cup + additional
Cardamom pods 3 ea.
Red chiles, dried (optional) 3 ea.
Coriander seeds 1 Tbsp.
Cumin seeds 1 tsp.
Peppercorns, whole ½ tsp.
Cauliflower head (2½ - 3 lb.), 1 ea.
cored, broken into medium florets Red onion, medium, halved, thinly sliced 1 ea.
Salt as needed
Preheat oven to 425°F.
Grease a 9- by-13-inch baking dish or large gratin dish with a small amount of olive oil and set aside.
Grind the cardamom pods, chiles, coriander, cumin, and peppercorns in a coffee grinder or small food processor until fine. Mix the spices with 1/3 cup of oil in a large bowl.
Add the cauliflower and onion and toss to coat. Transfer the vegetables to a baking dish and roast until they’re tender, about 1 hour, stirring every 20 minutes.
Sprinkle with salt and serve.