1 head cauliflower, cut into large florets

15g turmeric

1 litre water

75ml white wine vinegar

150ml olive oil

400g cooked quinoa

100g peas

100g raw fine beans, chopped

50g toasted cashews

chopped coriander

For the paste

1 onion

50mm piece ginger

3 cloves garlic

15g curry powder

10g cumin

50ml veg oil

2 chopped chillies

For the garnish

4 carrots, shredded on mandolin

5g sugar

juice and zest of 1 lemon

25mm piece grated ginger

5g toasted cumin seeds


1. Bring water and turmeric to a boil and blanch cauliflower, refresh in cold water, drain

2. To make the paste, blend all the ingredients together

3. Gently fry the paste for 4 minutes, then cool

4. Take 1/3 of it, rub on the cauliflower, then roast for 6 minutes

5. Take the rest of the paste, then blend with the vinegar and oil

6. Fold it into the quinoa, veg and herbs

7. Combine all the carrot ingredients and leave for at least 20 mins

8. Serve quinoa, topped with cauliflower and carrot salad

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