Ingredients:

1 teaspoon coriander seeds

1/2 teaspoon white peppercorns

1/4 cup olive oil

1 tablespoon minced garlic

2 teaspoons turmeric (ground)

one 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

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 and put in a serving bowl, add shallot rings, kumquats, and cilantro and toss well, serve hot or warm.