Turmeric-Roasted Cauliflower
Mar 08, 2010 by Bill Rawls, M.D.
While flipping through the latest copy of Food & Wine magazine, this gorgeous roasted cauliflower dish caught my eye! What a beautiful yellow hue the turmeric adds. Plus the warming spices contained in this recipe are an ideal compliment to the cool, wet weather of March.
Shopping List:
- 1 head of cauliflower, cored and separated into 1-inch florets
- 1 tsp coriander seeds
- 1/2 tsp white peppercorns
- 1/4 cup extra-virgin olive oil 1 tbsp minced garlic
- 2 tsp ground turmeric
- 1/2 tsp crushed red pepper salt to taste
- 1 medium shallot, thinly sliced and separated into rings
- 4 kumquats , seeded and chopped
- 1/4 cup cilantro
1. Preheat the oven to 400 degrees. 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.
2. 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.
3. Add the shallot rings, kumquats and cilantro and toss well. Serve hot or warm. If served with wine, choose a sweet white, such as German riesling, to compliment the flavorful spices in this dish. Enjoy!
For information on the health benefits of turmeric and the First Do No Harm recommended turmeric supplement, please see "Reap the Benefits of Turmeric" article.
Categories: Recipe Ideas,
Tags(s): Turmeric,
Previous Comments
Sam Brownfield - Mar 10, 2010
Hey Doc! I tried this recipe and it turned out stunning! My teenagers ate it too and that is saying a lot, it is usually quite a task to coax them into eating veggies.
Bill Rawls, MD- Mar 11, 2010
Hi Sam! Glad to hear that you liked it and that it was an enjoyable dish for the whole family. I'm very impressed that you got your teens to eat cauliflower, I know that is easier said than done!
JP- Mar 12, 2010
I love cauliflower, Bill! Mashed cauliflower has long since replaced mashed potatoes in our household. :-) I hope you and yours have a wonderful weekend. JP
Bill Rawls, MD- Mar 15, 2010
Mashed cauliflower is a wonderful choice! A much more healthful choice than the potatoes with the same level of satisfaction. Have a great week, JP!
B Schultz- Mar 30, 2010
Mashed Cauliflower?? Sounds intersting! Can you share that recipe?? I would like to try that!
Bill Rawls, MD- Apr 06, 2010
Mashed cauliflower is a great low-carb substitute for mashed potatoes and is simple to make. Just boil the cauliflower until tender, drain, and transfer to a food processor (or use a potato masher!). Add butter, olive oil or sour cream to taste and puree until smooth. Now comes the fun part-- there are endless ways to dress up this side dish! Try garlic, cheese, chopped herbs, carmelized onions... or keep it simple with salt/pepper! Thanks for your interest and please report back with your findings!
Jan Alden- Jul 18, 2010
Happen to have a head of cauliflower in the fridge; will be trying this recipe tonight How fortunate that we love the spices and flavors of India and of the West Indies. Will pass on some of the recipes we really enjoy. Jan
