Roasted Cauliflower

4 cups of large cauliflower florets
3 tablespoons of olive oil
q clove of garlic, minced
1/2 teaspoon of ground caraway seeds
1/2 teaspoon of ground coriander
1/2 teaspoon of salt
1 cup of chopped tomatoes
2 tablespoons of chopped fresh parsley

Preheat the oven to 450 degrees F.

Toss the cauliflower florets with the oil, the garlic, the ground caraway seeds, the ground coriander, and the salt.

Place a single layer of the florets on an unoiled baking tray and bake until the cauliflower is tender and has begun to turn golden brown, 20 to 30 minutes.

Carefully stir a few times during the baking.

Remove the roasted cauliflower from the oven and transfer it to a platter or shallow serving bowl.

Allow the cauliflower to cool to room temperature; then top with the tomatoes and the parsely.

Decorate with lemon wedges at service.