Turmeric-Roasted Cauliflower

• 1 teaspoon coriander seeds
• 1/2 teaspoon white peppercorns
• 1/4 cup extra-virgin olive oil
• 1 tablespoon minced garlic
• 2 teaspoons ground turmeric
• 1/2 teaspoon crushed red pepper
• One 3-pound head of cauliflower, cored and separated into 1-inch florets
• Salt
• 1 medium shallot, thinly sliced and separated into rings
• 4 kumquats, seeded and chopped
• 1/4 cup chopped cilantro

1. Preheat the oven to 400.
2. In a small skillet, toast the coriander seeds and peppercorns over moderately high heat until fragrant, about 30 seconds.
3. Transfer to a spice grinder and let cool completely.
4. Grind the spices to a powder and transfer to a small bowl.
5. Stir in the olive oil, garlic, turmeric and crushed red pepper.
6. On a large rimmed baking sheet, drizzle the cauliflower with the olive oil mixture and toss to coat.
7. Season with salt and roast for 25 minutes, until the cauliflower is tender; scrape the cauliflower into a serving bowl.
8. Add the shallot rings, kumquats and cilantro and toss well.
9. Serve hot or warm.

coriander seeds, white peppercorns, extravirgin olive oil, garlic, ground turmeric, red pepper, head of cauliflower, salt, shallot, kumquats, cilantro

Taken from www.foodandwine.com/recipes/turmeric-roasted-cauliflower (may not work)