Roasted Romanesco with Spiced Garlic Oil

Place a large rimmed baking sheet in the oven; preheat to 450°F.

Toast coriander, fennel and mustard seeds in a large skillet over medium heat until fragrant, about 1 minute. Transfer to a spice grinder or mortar and pestle and grind coarsely. (Alternatively, place in a zip-top bag and crush with a heavy skillet.)

Add oil and garlic to the pan and cook, stirring often, until fragrant, about 30 seconds. Remove from heat and add romanesco (or cauliflower) and the ground seeds. Toss to coat. Sprinkle with salt and pepper and carefully spread on the hot baking sheet.

Roast, stirring once halfway, until tender and browned in spots, about 15 minutes.