Turmeric Roasted Cauliflower Salad

INGREDIENTS:

This recipe makes 6 Servings

  • 1 large head of cauliflower, broken into small florets
  • ground turmeric 1 tsp
  • 10ml of olive oil
  • 200g brown basmati rice
  • 150g frozen edamame beans
  • 150g frozen petit pois
  • 1 lemon, juiced
  • 1/4 of a cucumber, peeled and diced
  • 10g fresh mint, chopped
  • 10g flat-leaf parsley, chopped
  • 50g of whole cashews, toasted and chopped

  • TERIYAKI DRESSING
  • 2 tbsp balsamic vinegar
  • 2 tbsp of rice wine
  • 2 tbsp soy sauce
  • 20g of caster sugar

METHOD:

  • Heat the oven to 200°C/fan 180°C/gas 6. Put the cauliflower in an ovenproof dish or tin, add the turmeric, some seasoning and 2 tbsp oil, and toss together. Roast for 20-25 minutes until tender. Tip onto a plate and cool.
  • Meanwhile boil the rice in salted water until tender, adding the edamame and peas for the last minute of cooking, then drain well. Leave too cool, then tip into a large bowl. Add the roasted cauliflower, lemon juice, cucumber and some seasoning, and toss together. Add the herbs and toss again.
  • Whisk together the dressing ingredients. Divide the cauliflower rice between plates, scatter over the cashews and drizzle with the dressing.