Turmeric-Roasted Cauliflower

Turmeric-Roasted Cauliflower
Photo by Stephanie Foley

Ingredients

  • 1 3-pound head of cauliflower
  • 1 3-pound head of cauliflower
  • 4 kumquats
  • Salt
  • 1 medium shallot
  • 2 teaspoon(s) ground turmeric
  • 4 kumquats
  • + 15 more ingredients
    • 1 medium shallot
    • 2 teaspoon(s) ground turmeric
    • 0.25 cup(s) chopped cilantro
    • 1 tablespoon(s) minced garlic
    • 0.25 cup(s) extra-virgin olive oil
    • 0.25 cup(s) chopped cilantro
    • 0.25 cup(s) extra-virgin olive oil
    • 1 tablespoon(s) minced garlic
    • 1 teaspoon(s) coriander seeds
    • 0.5 teaspoon(s) white peppercorns
    • 0.5 teaspoon(s) white peppercorns
    • Salt
    • 0.5 teaspoon(s) crushed red pepper
    • 0.5 teaspoon(s) crushed red pepper
    • 1 teaspoon(s) coriander seeds

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, turmer...

View full recipe at Food & Wine

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