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.

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One Response to “Roasted Cauliflower with Turmeric and Asian Spices”

  1. Mom/Kat Says:

    I shared this dish with Suzy and not only is it yummy but the amber color, provided by the turmeric, is beautiful!


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