Ingredients
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
Method
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
If you make this or any other recipe from the show, send us a picture on Twitter or Facebook, or by email to sundaybrunch@channel4.com
