Saffron Roasted Cauliflower

From Food Network Magazine.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 1⁄4 cup  extra-virgin olive oil
• 1⁄2 teaspoon saffron thread, lightly crumbled
• 1⁄4 teaspoon  coriander seed, crushed
• 2  garlic cloves, smashed
• 1  shallot, chopped
•  kosher salt
• 1  head cauliflower, cut in florets
• 1⁄2 lemon, juiced
•  fresh parsley, chopped for garnish

Directions

1. Preheat the oven to 450 degrees F. Heat the olive oil in a large ovenproof skillet over medium heat. Add the saffron, coriander, garlic, shallot and 1 teaspoons salt and cook, stirring, until the shallot is translucent and the oil turns yellow, about 5 minutes. Add the cauliflower, lemon juice and 1/3 cup water. Increase the heat to medium high and cook, stirring occasionally, until the cauliflower turns yellow and the water has mostly evaporated, about 5 minutes.
2. Transfer the skillet to the oven. Roast, stirring halfway through, until the cauliflower is tender and golden, about 15 minutes. Season with salt and sprinkle with parsley.