- 1 tbsp of ground turmeric
- 1 head of cauliflower, cut or broken into large florets
- 40ml of white wine vinegar
- 75ml of extra virgin olive oil
- 1 onion, roughly chopped
- 5cm piece of fresh ginger, roughly chopped
- 3 garlic cloves, roughly chopped
- 1 tbsp of curry powder
- 2 tsp of ground cumin
- 50ml of vegetable oil
- 2 red chillies, chopped
- 400g of cooked quinoa (from a packet, or from 200g uncooked)
- 100g of frozen peas, defrosted
- 100g of fine green beans (kept raw), halved
- 50g of cashews, toasted
- Handful of chopped coriander
- 4 carrots, cut into fine matchsticks
- 1 tsp of granulated sugar
- Grated zest and juice of 1 lemon
- 3cm piece of fresh ginger, grated
- 5g of cumin seeds, toasted
- Preheat the oven to 180°C fan/200°C/Gas 6.
- For the carrot garnish, combine all the ingredients and leave for at least 20 minutes.
- Meanwhile, bring a pan of water to the boil and add the turmeric. Blanch the cauliflower florets in the turmeric water for one minute, then refresh in cold water and drain.
- Blitz all the ingredients for the paste in food processor, blending until smooth.
- Gently fry the paste in a frying pan for four minutes, then cool.
- Take one third of the paste and rub it over the cauliflower florets. Spread out on a roasting tray and roast for six minutes.
- Blend the rest of the paste with the vinegar and oil, to make a dressing.
- Mix the salad ingredients together and fold in the dressing.
- Serve the quinoa salad topped with the roasted cauliflower florets and carrot garnish.
Extracted from The Sunday Brunch Cookbook by Simon Rimmer and Tim Lovejoy (Ebury Press, £20). Photography by Dan Jones.
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