Turmeric Roasted Cauliflower With Quinoa

Total Time
45mins
Prep 15 mins
Cook 30 mins

Detox with this vegan salad from Dr. Alejandro Junger!

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees. In a small skillet toast coriander seeds, and peppercorns over mid to high heat until fragrant about 30 seconds.
  2. Put in a spice grinder when cool and grind to a powder, and put in a small bowl, stir in olive oil, garlic, turmeric.
  3. On a large baking sheet, drizzle the cauliflower with olive oil and toss to coat, season with salt and roast for 25 minutes until tender.
  4. Put in a serving bowl, add shallot rings, kumquats, and cilantro and toss well, pour over quinoa. Serve hot or warm.