Turmeric roasted cauliflower Salad. With peas, edamame beans and rice

Turmeric roasted cauliflower salad

  • serves 6
  • Easy

Our roasted cauliflower salad with turmeric is low in calories and packed with punchy flavour. Turmeric adds lovely colour and flavour to this easy vegan-friendly recipe

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Ingredients

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

TERIYAKI DRESSING

  • balsamic vinegar 2 tbsp
  • shaoxing rice wine 2 tbsp
  • mirin 2 tbsp
  • soy sauce 2 tbsp
  • caster sugar 3 tsp

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.

  • Step 2

    Roast for 20-25 minutes until tender. Tip onto a plate and cool.

  • Step 3

    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.

  • Step 4

    Add the roasted cauliflower, lemon juice, cucumber and some seasoning, and toss together.

  • Step 5

    Add the herbs and toss again.

  • Step 6

    Whisk together the dressing ingredients.

  • Step 7

    Divide the cauli rice between plates, scatter over the cashews and drizzle with the dressing.

Nutritional Information

  • Kcals 337
  • Fat 11g
  • Saturates 2.1g
  • Carbs 42.8g
  • Sugars 12.1g
  • Fibre 7.1g
  • Protein 13.3g
  • Salt 0.7g
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