Turmeric-Roasted Cauliflower
Recipe from Food & Wine

Su-Mei Yu roasts cauliflower with spices and slivers of kumquat. The turmeric, white peppercorns and coriander seeds are beneficial to the respiratory and circulatory systems; the kumquat, with its sour and bitter tastes, warms the chest and eases coughs.

Turmeric-Roasted Cauliflower
Stephanie Foley

by 1  person

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  • 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
  • 1  3  pound 
    head of cauliflower, cored and separated into 1-inch florets
  • 1   
    medium shallot, thinly sliced and separated into rings
  • 4   
  • 1/4  cup 
    chopped cilantro, seeded and chopped
Preheat the oven to 400 degrees . 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.
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