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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