Ingredients
1 tsp. coriander seeds
1/2 tsp. white peppercorns
1/4 c. extra-virgin olive oil
1 tbsp. minced garlic
2 tsp. ground turmeric
1/2 tsp. crushed red pepper
1 head cauliflower
salt
1 medium shallot
4 kumquats
1/4 c. Chopped cilantro
Preparation
Step 1Preheat the oven to 400 degrees F. 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.Step 2On 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.
