Cauliflower Biryani Salad
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
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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