Last night I pulled out some old cauliflower and knew it had to be used immediately, or tossed. I trimmed it, cut the florets into smaller pieces, and added some cherry tomatoes into the pan. I added some course salt, black pepper, and a couple of pinches of cumin. Then I drizzled it with some really nice olive oil, and put it into the oven at 350. I just watched it until it looked ready–I like it to have a bit of a bite. It’s a very slight variation on a recipe we posted a couple of years ago–that one also had coriander.