Cauliflower, Turmeric Roaste

By Bellacucinam

Ingredients

• 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
• Salt
• 1 medium shallot, thinly sliced and separated into rings
• 4 kumquats, seeded and chopped
• 1/4 cup chopped cilantro

Details

Servings 6
Adapted from foodandwine.com

Preparation

Step 1

Preheat the oven to 400°. In a small skillet, toast the coriander seeds and peppercorns over moderately high heat until fragrant, about 30 seconds. Transfer to a spice grinder and let cool completely. Grind the spices to a powder and transfer to a small bowl. Stir in the olive oil, garlic, turmeric and crushed red pepper.

On a large rimmed baking sheet, drizzle 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.