Turmeric-Roasted Cauliflower
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 4.92 ml coriander seed
- 2.46 ml white peppercorns
- 59.14 ml extra virgin olive oil
- 14.79 ml garlic, minced
- 9.85 ml turmeric, ground
- 2.46 ml crushed red pepper flakes
- 1360.77 g cauliflower, cored and separated into 1 inch florets
- salt, to taste
- 1 medium shallot, thinly sliced
- 4 kumquats, seeded and chopped
- 59.14 ml cilantro, chopped
directions
- Preheat oven to 400 degrees.
- In a small skillet, toast the seeds and peppercorns on a moderately high heat until fragrant.
- Transfer to a spice grinder and let cool completely, then grind to a powder and transfer to a small bowl.
- Stir in the olive oil, garlic, turmeric and crushed red pepper.
- Spread cauliflower over a baking sheet and drizzle with the oil mixture, tossing to coat, then season with salt.
- Roast for 25 minutes or until tender.
- Scrape into serving bowl and toss with kumquats, shallots and cilantro.
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