Turmeric Roasted Cauliflower

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Thai side dish by su-mei yu found in food and wine magazine

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Steps

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Preheat oven to 400 degrees.

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In a small skillet , toast the seeds and peppercorns on a moderately high heat until fragrant.

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Transfer to a spice grinder and let cool completely , then grind to a powder and transfer to a small bowl.

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Stir in the olive oil , garlic , turmeric and crushed red pepper.

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Spread cauliflower over a baking sheet and drizzle with the oil mixture , tossing to coat , then season with salt.

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Roast for 25 minutes or until tender.

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Scrape into serving bowl and toss with kumquats , shallots and cilantro.

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Ingredients

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coriander seed, white peppercorns, extra virgin olive oil, garlic, turmeric, crushed red pepper flakes, cauliflower, salt, shallot, kumquats, cilantro