Su-Mei Yu roasts cauliflower with spices and slivers of kumquat. 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.
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Nutritional Information
(per serving)
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
turmeric roasted cauliflower
Stephanie Foley
Yields: 4 to 6 servings
Total Time: 50 min
Oven Temp: 400
Ingredients
U.S. Metric Conversion chart
1 teaspoon(s) coriander seeds
1/2 teaspoon(s) white peppercorns
1/4 cup(s) extra-virgin olive oil
1 tablespoon(s) minced garlic
2 teaspoon(s) ground turmeric
1/2 teaspoon(s) crushed red pepper
1 head(s) (3-pound) cauliflower, cored and separated into 1-inch florets
Salt
1 medium shallot, thinly sliced and separated into rings
4 kumquats, seeded and chopped
1/4 cup(s) chopped cilantro
Directions
Preheat 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.
On 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.
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