Turmeric Roasted Cauliflower With Quinoa

Detox with this vegan salad from Dr. Alejandro Junger!

• Ready In: 45 mins
• Serves: 4

Ingredients

• 1  teaspoon  coriander seed
• 1⁄2 teaspoon  white peppercorns
• 1⁄4 cup olive oil
• 1  tablespoon  minced garlic
• 2  teaspoons ground turmeric
• 1  head cauliflower, cored and broken into small florets
•  sea salt
• 1  medium shallot, sliced and separated into rings
• 4  kumquats, seeded and chopped
• 1⁄4 cup  chopped cilantro
• 2  cups  cooked quinoa (or other gluten-free grain)

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.