Cauliflower, Sultana & Mango Salad With Lentils & Turmeric, Ginger & Maple Dressing
Cauliflower, Sultana & Mango Salad With Lentils & Turmeric, Ginger & Maple Dressing

Cauliflower, Sultana & Mango Salad With Lentils & Turmeric, Ginger & Maple Dressing

The fresh turmeric dressing takes this dish to another level. Neon-orange turmeric root has a more zippy flavour than dried turmeric and its increasing popularity means that it is now fairly readily available.
Photography: STEVE PAINTER

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Total Time
40 Minutes
1 large cauliflower (500g trimmed weight in florets)
6 tbsp of olive oil
1 tbsp of ground coriander
1 tbsp of ground cumin
1 tbsp of fennel seeds
1 tsp of dried chilli/red pepper flakes
1 tbsp of demerara sugar
2 red peppers, deseeded & cut into strips
3 red onions, cut into wedges
200g of cherry tomatoes, halved
1 x 400g can of black beluga lentils, drained & rinsed
2-3 tbsp of sultanas
1 small, ripe mango, peeled, pitted & diced
A bunch of fresh coriander/cilantro, roughly chopped
Sea salt & freshly ground black pepper
For the Dressing
25g of fresh turmeric, peeled & finely grated
2cm knob of fresh ginger, peeled & grated
2 garlic cloves, finely grated
2 tbsp of tahini paste
Zest & juice of 1 lime
50ml of water
4 tbsp of olive oil
1 tsp of caster sugar
1-2 tbsp of maple syrup
Step 1

Preheat the oven to 190°C (375°F) Gas 5. Break the cauliflower into florets. Pour the oil into a large bowl, and add the coriander, cumin, fennel seeds, chilli/red pepper flakes and sugar. Give everything a good stir, season with salt and pepper, and toss the cauliflower florets into the mixture to coat. Spread them over a large sheet pan. Scatter the red peppers, onion wedges and cherry tomatoes over the sheet pan and mix. Roast for 20-25 minutes (give everything a stir halfway through the cooking time), until the cauliflower is cooked but still has some bite.

Step 2

Stir the lentils gently into the roasted vegetables. Return the sheet pan to the oven for 5 minutes, until the lentils are just heated through. Remove the pan from the oven and scatter over the sultanas. Scatter the mango over the salad and garnish with the coriander. For the dressing, put the grated turmeric and ginger into a bowl. Add all the remaining ingredients and whisk together until smooth. Season to taste, drizzle over the salad and serve.

Sheet Pan Dinners by Jenny Tschiesche and Liz Franklin, published by Ryland Peters & Small (£20) Photography by Steve Painter © Ryland Peters & Small 

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