Turmeric-Roasted Cauliflower Recipe

Name: Turmeric-Roasted Cauliflower
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon coriander seed; 1/2 teaspoon white peppercorns; 1/4 cup extra virgin olive oil; 1 tablespoon garlic, minced; 2 teaspoons turmeric, ground; 1/2 teaspoon crushed red pepper flakes; 3 lbs cauliflower, cored and separated into 1 inch florets; salt, to taste; 1 medium shallot, thinly sliced; 4 kumquats, seeded and chopped; 1/4 cup cilantro, chopped

Servings: persons

1 teaspoon coriander seed
1/2 teaspoon white peppercorns
1/4 cup extra virgin olive oil
1 tablespoon garlic, minced
2 teaspoons turmeric, ground
1/2 teaspoon crushed red pepper flakes
3 lbs cauliflower, cored and separated into 1 inch florets
salt, to taste
1 medium shallot, thinly sliced
4 kumquats, seeded and chopped
1/4 cup cilantro, chopped

1
Preheat oven to 400 degrees.
2
In a small skillet, toast the seeds and peppercorns on a moderately high heat until fragrant.
3
Transfer to a spice grinder and let cool completely, then grind to a powder and transfer to a small bowl.
4
Stir in the olive oil, garlic, turmeric and crushed red pepper.
5
Spread cauliflower over a baking sheet and drizzle with the oil mixture, tossing to coat, then season with salt.
6
Roast for 25 minutes or until tender.
7
Scrape into serving bowl and toss with kumquats, shallots and cilantro.

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 teaspoon coriander seed, 1/2 teaspoon white peppercorns, 1/4 cup extra virgin olive oil, 1 tablespoon garlic, minced, and more.

Yes, Turmeric-Roasted Cauliflower falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turmeric-Roasted Cauliflower

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