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Pre heat 450 F Oven.
Trim leaves off the cauliflower, and cut into small florets.
Place in a bowl and toss with the garlic, coriander seeds, caraway seeds, salt, pepper, chili flakes, lemon zest and olive oil. Toss to coat well.
Place on a parchment-lined baking sheet and roast in oven for 20-25 minutes, or until fork tender and lightly edges are lightly crisp and browned, tossing halfway through.
Place in a serving dish and toss with the fresh chopped Italian parsley right before serving.
Sprinkle with chili flakes if you like. Enjoy!