Whole roast cauliflower with qubooli rice salad

111 Matt Tebbutt recipe template

Preparation time
30 mins to 1 hour

Cooking time
30 mins to 1 hour

Serves
Serves 2

Dietary
Vegetarian


By Saliha Mahmood-Ahmed
From Saturday Kitchen

Ingredients

For the roast cauliflower

  • 1 small cauliflower, about 600g/1lb 5oz
  • 1 tsp ground turmeric
  • 1 tsp unsalted butter, melted
  • 1 tbsp olive oil
  • 1 garlic clove, finely grated
  • 1 tsp fresh root ginger, grated
  • good pinch saffron threads
  • 1 tsp cumin seeds
  • 1 tsp hot paprika
  • 1 tsp black mustard seeds
  • 1 red chilli (medium heat), thinly sliced
  • 1 tsp caster sugar
  • 400ml tin full-fat coconut milk
  • handful cashews, toasted
  • handful fresh coriander leaves
  • salt, to taste
  • edible flowers, to garnish

For the qubooli rice salad

  • 250g/9oz freshly cooked rice (mixture of wild, brown or basmati)
  • 250g/9oz cooked Puy lentils
  • ½ red onion, finely diced
  • ½ cucumber, seeds removed and diced
  • 50g/1¾oz dried apricots, quartered
  • 30g/1oz currants
  • 50g/1¾oz shelled and unsalted pistachios, dry roasted and roughly chopped
  • 3 spring onions, thinly sliced
  • 3 tbsp extra virgin olive oil
  • 2 large lemons, juice only
  • 1 red chilli, finely diced
  • 2 tbsp chopped fresh mint leaves
  • 2 tbsp chopped fresh coriander leaves
  • sea salt, to taste