Spicy Roasted Cauliflower with Nectarines

Aromatic spices make this roasted cauliflower dish pop.  Based on a recipe from Thai chef Su-Mei Yu, we substituted nectarines for kumquats to add sweet, cool flavors to this spicy dish.  We are a mixed marriage (David loves heat, Robin doesn't); if you're in the latter category, serve with Greek yogurt on the side to extinguish some of the heat here.

Spicy Roasted Cauliflower with Nectarines

adapted from Food and Wine, March 2010
serves 2

Ingredients

1        tsp            ground coriander
1/2     tsp            white pepper
1/4     cup           olive oil
1        Tbs           garlic, minced
2        tsp            turmeric
1/2     tsp            red pepper
1                         large head cauliflower, broken into small florets
1                         shallot, thinly sliced and separated into rings
1                         nectarine, peeled and thinly sliced
1/4      cup          cilantro, chopped
                          salt to taste
                          optional, Greek Yogurt

Procedure

1. Preheat oven to 400°. 
2. Combine spices with olive oil, then toss cauliflower to coat.
3. Spread cauliflower on sheet pan, season with salt to taste, then roast until tender, about 25 minutes.
4. Remove from oven and toss with nectarines, shallots and cilantro.
5. Serve warm with yogurt on the side.