Step 1

Arrange a rack in the middle of the oven and heat the oven to 450°F.

Step 2

If using unsalted butter, melt 5 tablespoons. Place the butter or olive oil in a large bowl. Add 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon dried Italian seasoning, and 1/2 teaspoon ground coriander, and stir to combine. Set aside 1 tablespoon of the mixture. Smash and peel 3 garlic cloves.

Step 3

Remove the leaves from 1 medium head cauliflower. Cut in half and cut out the core. Break the florets into large (1 1/2- to 2-inch) pieces with your hands or a paring knife (about 5 cups). Add to the spice mixture and toss to coat.

Step 4

Transfer the cauliflower to a rimmed 9x13-inch metal baking pan (avoid glass, as it could shatter) or quarter rimmed baking sheet and arrange in a single layer. Drizzle any remaining spice mixture from the bowl over the cauliflower.

Step 5

Roast until the cauliflower is beginning to turn golden-brown on the bottom, 12 to 15 minutes. Flip the cauliflower and roast until deep golden-brown, 15 to 20 minutes more. Remove the pan from the oven.

Step 6

Flip the cauliflower again, then carefully pour 3/4 cup vegetable or chicken broth into the pan. Add the garlic. Return to the oven and roast until the cauliflower is tender and most of the broth is absorbed, 12 to 15 minutes. If needed, microwave the reserved spice mixture until melted. Drizzle the reserved spice mixture over the cauliflower. Top with chopped fresh parsley if desired.