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Turmeric Roasted Cauliflower With Quinoa

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“Detox with this vegan salad from Dr. Alejandro Junger!”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees. In a small skillet toast coriander seeds, and peppercorns over mid to high heat until fragrant about 30 seconds.
  2. Put in a spice grinder when cool and grind to a powder, and put in a small bowl, stir in olive oil, garlic, turmeric.
  3. 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.
  4. 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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