Turmeric-Roasted Cauliflower

1 teaspoon coriander seeds

1/2 teaspoon white peppercorns

1/4 cup extra-virgin olive oil

1 tablespoon minced garlic

2 teaspoons ground turmeric

1/2 teaspoon crushed red pepper

One 3-pound head of cauliflower, cored and separated into 1-inch florets

Turmeric-Roasted Cauliflower


1 medium shallot, thinly sliced and separated into rings

4 kumquats, seeded and sliced

1/4 cup sliced cilantro
In a little frying pan, toast the coriander seeds and peppercorns over reasonably high heat until aromatic, about 30 seconds. Stir in the olive oil, garlic, turmeric and crushed red pepper.

On a big rimmed baking sheet, sprinkle the cauliflower with the olive oil mixture and toss to coat. Season with salt and roast for 25 minutes, until the cauliflower is tender; scrape the cauliflower into a serving bowl. Add the shallot rings, kumquats and cilantro and toss well. Serve hot or warm.

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