Turmeric-Roasted Cauliflower
Thai side dish by Su-Mei Yu found in Food and Wine Magazine
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INGREDIENTS
Nutrition- 1teaspoon coriander seed
- 1⁄2teaspoon white peppercorns
- 1⁄4
- 1
- 2
- 1⁄2teaspoon crushed red pepper flakes
- 3
-
- 1
- 4
- 1⁄4
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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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