Turmeric-Roasted Cauliflower

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Turmeric-Roasted Cauliflower

Recipe from

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.

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Stephanie Foley

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Servings: 4 to 6

Prep Time: 25 mins

Total Time: 50 mins

 

Ingredients

• 1  teaspoon

  coriander seeds
• 1/2  teaspoon

  white peppercorns
• 1/4  cup

  extra-virgin olive oil

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• 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

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•  

  Salt
• 1 

  medium shallot, thinly sliced and separated into rings
• 4 

  kumquats
• 1/4  cup

  chopped cilantro, seeded and chopped

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Directions

1.

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.

2.

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.