Turmeric roasted cauliflower salad
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- 1 large head cauliflower, broken into small florets
- 1 tsp ground turmeric
- groundnut oil
- 200g brown basmati rice
- 150g frozen edamame beans
- 150g frozen petit pois
- 1 lemon, juiced
- 1/4 cucumber, peeled and diced
- a small bunch mint, chopped
- a small bunch flat-leaf parsley, chopped
- 50g cashews, toasted and chopped
TERIYAKI DRESSING
- 2 tbsp balsamic vinegar
- 2 tbsp shaoxing rice wine
- 2 tbsp mirin
- 2 tbsp soy sauce
- 3 tsp caster sugar
Method
- STEP 1
Heat the oven to 200C/fan 180C/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.
- STEP 2
Meanwhile boil the rice in salted water until tender, adding the edamame and peas for the last minute of cooking, then drain well. Leave to 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.
- STEP 3
Whisk together the dressing ingredients. Divide the cauli rice between plates, scatter over the cashews and drizzle with the dressing.
