Roasted Cauliflower with Walnuts and Raisins

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3 tablespoons extra virgin olive oil, plus more for brushing

1 teaspoon ground coriander

1 teaspoon ground cumin

pinch of cayenne pepper

1 head cauliflower, cut into 1 to 2-inch long, 1/2-inch thick florets

4 garlic cloves, sliced

1/4 cup raisins, chopped

1/4 cup water

2 tablespoons white balsamic, or rice wine vinegar

1/4 cup chopped Italian parsley

1/2 cup Diamond of California® chopped toasted walnuts