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1
Position an oven rack approximately 4 inches from the broiler and preheat to the high broil setting.
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2
Rinse and trim any green leaves from the head of the cauliflower, leaving as much of the center stalk as possible.
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3
Lay the head, stem up, on a cutting board and cut in half from top to bottom.
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4
Lay each half on its side and cut in half again.
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5
Slice each quarter pie style into wedges, so that a piece of core holds each wedge together and the outer edge thickness is not more than 3/4-inch thick.
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6
Lay the cauliflower onto a cooling rack set inside a half sheet pan and cover with aluminum foil, leaving one end open.
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7
Crush together the cumin, coriander, mustard, orange peel, turmeric, and fenugreek in a small ramekin using the end of a rolling pin.
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8
Place the oil in a large metal measuring cup or 1-quart saucepan and set over high heat until it shimmers.
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9
Immediately remove from the heat, add to the spice mixture, and steep for 5 minutes.
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10
Place the sheet pan into the oven and carefully pour in the water, seal the foil opening, and broil for 6 minutes.
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11
Remove the foil and brush the cauliflower with half of the seasoned oil.
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12
Sprinkle with 3/4 teaspoon salt.
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13
Return to the oven and broil until browned, another 5 to 10 minutes.
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14
Turn the cauliflower over and brush with the remaining oil and sprinkle with the remaining 3/4 teaspoon salt.
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15
Return to the oven and broil until browned, another 5 to 10 minutes.
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16
Serve immediately.
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17
You can use your favorite dip if you like.
