Cauliflower Biryani Salad

Serves 6
Total Time
1 Hour
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
For the paste
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
For the quinoa salad
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
For the carrot garnish
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
Step 1
Preheat the oven to 180°C fan/200°C/Gas 6.
Step 2
For the carrot garnish, combine all the ingredients and leave for at least 20 minutes.
Step 3
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.
Step 4
Blitz all the ingredients for the paste in food processor, blending until smooth.
Step 5
Gently fry the paste in a frying pan for four minutes, then cool.
Step 6
Take one third of the paste and rub it over the cauliflower florets. Spread out on a roasting tray and roast for six minutes.
Step 7
Blend the rest of the paste with the vinegar and oil, to make a dressing.
Step 8
Mix the salad ingredients together and fold in the dressing.
Step 9
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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