Recipes Turmeric-Roasted Cauliflower 4.0 (3,365) Add your rating & review 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. More Healthy Vegetable Dishes More Thai Recipes By Su-Mei Yu Su-Mei Yu Su-Mei Yu is the restaurateur behind San Diego's Saffron Thai group, having opened three Southern California restaurants. She's the author of Cracking the Coconut: Classic Thai Home Cooking (2000), Asian Grilling (2002), and The Elements of Life, A Contemporary Guide to Thai Recipes and Traditions For Healthier Living (2009). Food & Wine's Editorial Guidelines Updated on February 13, 2018 Print Rate It Share Share Tweet Pin Email Photo: © Stephanie Foley Active Time: 25 mins Total Time: 50 mins Yield: 4 to 6 Ingredients 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 Directions 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. Rate it Print