Ingredients
1 head cauliflower, cut into large florets
15g turmeric dissolved in to 2 litres of water
paste
1onion
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
Method
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
