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)
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.
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