Roasted Cauliflower in Turmeric Kefir

This recipe takes advantage of kefir (buttermilk can be substituted) for its bright acidity. I prefer to use a bottle of freshly opened kefir or buttermilk here, because as these liquids age, the lactic acid increases, which not only leaves a strong tart taste but also causes the milk proteins to curdle quickly on heating. If you have leftover kefir, use it to make the Blueberry + Omani Lime Ice Cream.