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Turmeric-Roasted Cauliflower
© Stephanie Foley

Turmeric-Roasted Cauliflower

  • ACTIVE: 25 MIN
  • SERVINGS: 4 to 6

Su-Mei Yu roasts cauliflower with spices and slivers of kumquat. The turmeric, white peppercorns and coriander seeds are beneficial to the respiratory and circulatory systems; the kumquat, with its sour and bitter tastes, warms the chest and eases coughs.

  1. 1 teaspoon coriander seeds
  2. 1/2 teaspoon white peppercorns
  3. 1/4 cup extra-virgin olive oil
  4. 1 tablespoon minced garlic
  5. 2 teaspoons ground turmeric
  6. 1/2 teaspoon crushed red pepper
  7. One 3-pound head of cauliflower, cored and separated into 1-inch florets
  8. Salt
  9. 1 medium shallot, thinly sliced and separated into rings
  10. 4 kumquats, seeded and chopped
  11. 1/4 cup chopped cilantro
  1. Preheat the oven to 400°. In a small skillet, toast the coriander seeds and peppercorns over moderately high heat until fragrant, about 30 seconds. Transfer to a spice grinder and let cool completely. Grind the spices to a powder and transfer to a small bowl. Stir in the olive oil, garlic, turmeric and crushed red pepper.
  2. On a large rimmed baking sheet, drizzle the cauliflower with the olive oil mixture and toss to coat. Season with salt and roast for 25 minutes, until the cauliflower is tender; scrape the cauliflower into a serving bowl. Add the shallot rings, kumquats and cilantro and toss well. Serve hot or warm.