Make this turmeric roasted cauliflower, then check out our simple roasted cauliflower and Korean roasted cauliflower plus try more roasted cauliflower recipes.


  • 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



  • 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.


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