Roasted Cauliflower with Turmeric and Asian Spices
February 13, 2012
Aunt Suzy says . . .
This roasted cauliflower is not only delicious, it’s good for you! In a prelude to the original recipe, it states “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.” And I will say that the shallot I used was hot, hot, hot, – adding to the overall warming effect. Served with these Indian-spiced chicken burgers, which made for a great meal. A French Pinot Gris was a perfect match for the spices of these two dishes.
1/4 cup extra-virgin olive oil
1/2 teaspoon ground coriander
2 teaspoons ground turmeric
1/4 teaspoon freshly ground pepper
1/4 teaspoon salt
1 large clove garlic, minced
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, cut in half lengthwise, seeded and sliced
1/4 cup chopped cilantro
Preheat the oven to 400°.
In a small bowl, whisk together the olive oil, spices, salt, garlic and crushed red pepper.
Place the cauliflower on a large foil-lined rimmed baking sheet. Drizzle the cauliflower with the olive oil mixture and toss to coat. Roast for 20-25 minutes, until the cauliflower is tender. Check and stir after 15 minutes. Scrape the cauliflower into a serving bowl. Add the sliced shallot, kumquats and cilantro and toss well. Can be served hot, warm or room temperature.