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Whole roast cauliflower with qubooli rice salad
Fruit and vegetables
1 small
cauliflower
, about 600g/1lb 5oz
1
garlic
clove, finely grated
1 tsp fresh root
ginger
, grated
1 red
chilli
(medium heat), thinly sliced
handful
fresh coriander
leaves
½
red onion
, finely diced
½
cucumber
, seeds removed and diced
3
spring onions
, thinly sliced
2 large
lemons
, juice only
1 red
chilli
, finely diced
2 tbsp chopped fresh
mint
leaves
2 tbsp chopped
fresh coriander
leaves
Tins, packets and jars
400ml tin full-fat
coconut milk
250g/9oz freshly cooked
rice
(mixture of wild, brown or basmati)
250g/9oz cooked
Puy lentils
Cooking ingredients
1 tsp ground
turmeric
1 tbsp
olive oil
good pinch
saffron
threads
1 tsp
cumin
seeds
1 tsp hot
paprika
1 tsp black
mustard seeds
1 tsp caster
sugar
handful
cashews
, toasted
salt
, to taste
50g/1¾oz
dried apricots
, quartered
30g/1oz
currants
50g/1¾oz shelled and unsalted
pistachios
, dry roasted and roughly chopped
3 tbsp extra virgin
olive oil
sea salt
, to taste
Dairy, eggs and chilled
1 tsp unsalted
butter
, melted
Other
edible flowers, to garnish
Back to recipe
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