Pre-heat the oven to 425° F.
With a mortar and pestle, or the flat side of a chef's knife, lightly crush the coriander seeds.
Add the crushed seeds to a bowl along with the cumin, cinnamon, olive oil and salt.
Scatter the cauliflower florets over a rimmed baking sheet; toss them with the oil-and-spice mixture.
Place in the pre-heated oven and roast for 15 minutes; remove from the oven and stir; return to oven and roast for 10 more minutes.
Remove from the oven; sprinkle on the almonds; return to oven and roast for another 5 to 10 minutes, or until the cauliflower and the almonds are nicely browned.
Serve hot, warm or cold.
