1 head cauliflower, cut into large florets

15g turmeric dissolved in to 2 litres of water



5cm piece ginger

3 cloves garlic

2 tbsp curry powder

2 tsp cumin

50ml veg oil

2 chopped chillies

75ml white wine vinegar

150ml olive oil

400g cooked quinoa

100g peas

100g raw fine beans, chopped

50g toasted cashews

chopped coriander

carrot garnish

4 carrots, shredded on mandolin

1 tsp sugar

juice and zest 1 lemon

2.5cm piece grated ginger

1 tsp toasted cumin seeds


1. Blanch cauliflower in turmeric water, drain

2. Paste – blend till smooth

3. Gently fry for 4 minutes, cool

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

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

6. Fold it into the quinoa, veg and herbs

7. Carrots – combine all, leave at least 20 minutes

8. Serve quinoa, topped with cauliflower and carrot salad