Turmeric-Roasted Cauliflower

Thai side dish by Su-Mei Yu found in Food and Wine Magazine

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 1  teaspoon  coriander seed
• 1⁄2 teaspoon  white peppercorns
• 1⁄4 cup extra virgin olive oil
• 1  tablespoon garlic, minced
• 2  teaspoons turmeric, ground
• 1⁄2 teaspoon crushed red pepper flakes
• 3  lbs cauliflower, cored and separated into 1 inch florets
•  salt, to taste
• 1  medium shallot, thinly sliced
• 4  kumquats, seeded and chopped
• 1⁄4 cup cilantro, chopped

Directions

1. Preheat oven to 400 degrees.
2. In a small skillet, toast the seeds and peppercorns on a moderately high heat until fragrant.
3. Transfer to a spice grinder and let cool completely, then grind to a powder and transfer to a small bowl.
4. Stir in the olive oil, garlic, turmeric and crushed red pepper.
5. Spread cauliflower over a baking sheet and drizzle with the oil mixture, tossing to coat, then season with salt.
6. Roast for 25 minutes or until tender.
7. Scrape into serving bowl and toss with kumquats, shallots and cilantro.