1. Preheat the oven to 450°F.
2. In a small bowl, stir together 1⁄2 cup of the olive oil, the coriander, pepper, and a heavy pinch of salt. Spread the cauliflower wedges in a single layer over a half sheet pan and rub them with the olive oil mixture. Pour 1⁄3 cup water
into the pan, then roast the cauliflower for 30 to 35 minutes, until golden and tender. (If you still need more color, switch the oven to broil and broil the cauliflower for 2 to 3 minutes.)
3. Meanwhile, in a small saucepan, combine the remaining 3 tablespoons olive oil, the pistachios, raisins, and cardamom. Cook over medium heat until the pistachios are toasted and
the spices are fragrant, 3 to 4 minutes. Transfer to a bowl and stir in the parsley, then season with salt.
4. Transfer the roasted cauliflower to a platter and spoon over the pistachio mixture, then serve.