Try This Tasty Turmeric-Roasted Cauliflower

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Are you getting tired of boring plain cauliflower? The great thing about this vegetable is that it goes great with a variety of flavors. So if you’re looking for something new, try this roasted cauliflower recipe with mixed with spices and tiny slivers of kumquat.

Tips and Tricks

Turmeric, coriander seeds, and white peppercorns are beneficial to both the respiratory and circulatory systems. The kumquat provides a sour and bitter taste and will warm the chest and ease coughs.

It typically takes 50 minutes to prepare and cook. It can feed four to six people. You can have rice or potatoes with this dish, or just throw in your favorite dip sauce and enjoy it straight from the tray. The turmeric is what makes the cauliflower turn slightly yellow and adds a distinctive flavor.

How to Make It


  • 1 teaspoon of coriander seeds
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon of minced garlic
  • 2 teaspoons of ground turmeric
  • 1/2 teaspoon of crushed red pepper
  • 1 3 pound head of cauliflower, cored and separated into one-inch florets
  • 1 medium shallot, thinly sliced and separated into rings
  • 4 kumquats, seeded and chopped
  • 1/4 cup chopped cilantro
  • salt and pepper to taste
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1. You should preheat the oven to 400°F.

2. Using a small skillet, toast the coriander seeds and peppercorns over high heat until fragrant. This takes approximately 30 seconds. Transfer this to a spice grinder and leave it to cool completely.

3. Grind the spices to a powder and then transfer it to a small bowl. Mix in the garlic, olive oil, turmeric, and some crushed red pepper.

4. Using a large-rimmed baking sheet, drizzle the cauliflower with the olive oil mixture and then toss to make sure all of it has been coated. Season this with some salt and roast for approximately 25 minutes, or until it’s tender.

5. Place the roasted vegetables into a serving bowl. Add some kumquats, shallot rings, and cilantro, and then toss well. This dish can be served either warm or hot.