Preheat oven to 450ºF. Arrange cauliflower on a large rimmed baking sheet and toss with 3 Tbsp. extra-virgin olive oil (or avocado oil), coriander, salt, and black pepper. Bake for 20 to 25 minutes, tossing once midway through, until crisp and caramelized.

Meanwhile, dry the capers very well by wrapping them in paper towels and pressing to absorb moisture. (If there is too much moisture, the oil will sputter aggressively.)Heat 2 Tbsp. extra-virgin olive oil in a small saucepan or skillet over medium heat. Once hot, add capers and fry until the capers start to bloom and turn golden, about 3 minutes. Transfer capers and oil to a bowl and let cool for 5 to 10 minutes. (They will crisp up further as they cool.)To the bowl with capers, add parsley, dill, pistachios, lemon zest and juice, chili flakes, and 3 Tbsp. extra-virgin olive oil. Taste and season with a pinch of salt, if needed.

In a separate bowl, combine yogurt and grated garlic; mix well.Spread garlic yogurt on a serving platter or wide-rimmed bowl. Add roasted cauliflower, and spoon caper gremolata overtop.