Warm Cauliflower Salad

• 1 2-pound head of cauliflower or 1 pound ready-cut florettes
• 2 tablespoons balsamic vinegar
• 1 teaspoon olive oil
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground coriander
• Cilantro (enough for 1 tablespoon chopped)
• 18 teaspoon salt (optional)

1. Break cauliflower into bite-size florettes and steam 7 to 10 minutes.
2. In bowl large enough to hold florettes, whisk together vinegar, oil, turmeric and coriander.
3. Wash, dry and chop cilantro to make 1 tablespoon.
4. When cauliflower is cooked, drain and stir into bowl, coating throughly with dressing.
5. Sprinkle with cilantro and season with salt.

head of cauliflower, balsamic vinegar, olive oil, turmeric, ground coriander, cilantro, salt

Taken from cooking.nytimes.com/recipes/4250 (may not work)