Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
Whisk together the dressing ingredients. Divide the cauli rice between plates, scatter over the cashews and drizzle with the dressing.