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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
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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.
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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.
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Step 3
Whisk together the dressing ingredients. 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
