Preheat oven to 450°F. Heat the olive oil in large ovenproof skillet over medium heat.add saffron, coriander, garlic and shallot and one tsp of salt and cook, stirring until the shallot is translucent and oil turns yellow, about 5 minutes. Add the cauliflower and 1/3 cup water, increase heat to medium high and cook, stirring occasionally, until the cauliflower turns yellow and the water has mostly evaporated, 5 minutes.

Transfer the skillet to the oven. Roast, stirring halfway through, until the cauliflower is tender and golden, 15 minutes. Season with salt and sprinkle with parsley.