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.
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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
1 medium shallot, thinly sliced and separated into rings
4 kumquats, seeded and chopped
1/4 cup chopped cilantro
How to Make It
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.
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.
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