Turmeric Roasted Cauliflower with Quinoa

Detox with this vegan salad from Dr. Alejandro Junger!

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Ingredients

  • 1 tsp coriander seeds
  • 1/2 tsp white peppercorns
  • 1/4 cup olive oil
  • 1 tbsp minced garlic
  • 2 tsp turmeric (ground)
  • 1 head of cauliflower, cored and broken into small florets
  • sea salt
  • 1 medium shallot, sliced and separated into rings
  • 4 kumquats, seeded and chopped
  • 1/4 cup chopped cilantro
  • 2 cups cooked quinoa (or other gluten-free grain)

Directions

Preheat oven to 400 degrees. In a small skillet toast coriander seeds, and peppercorns over mid to high heat until fragrant about 30 seconds.

Put in a spice grinder when cool and grind to a powder, and put in a small bowl, stir in olive oil, garlic, turmeric.

On a large baking sheet, drizzle the cauliflower with olive oil and toss to coat, season with salt and roast for 25 minutes until tender.

Put in a serving bowl, add shallot rings, kumquats, and cilantro and toss well, pour over quinoa. Serve hot or warm.