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Cauliflower Biryani Salad
From the book
The Sunday Brunch Cookbook
All the best recipes from the hit Channel 4 series
Simon and Tim's fuss-free delicious meals
From comfort food to lighter dishes
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Introduction from Simon Rimmer
Another outing for the wonder-ingredient that is cauliflower, this time in a lightly spiced salad that is chock full of crunch. While it can be made ahead and stored in the fridge, this salad is best served at room temperature, so fridge it before adding the dressing. When ready to serve, bring the salad back up to room temperature and then add the dressing.
Ingredients
Essential kit
You will need: a food processor.
Method
Preheat the oven to 180°C fan/200°C/Gas 6.
For the carrot garnish, combine all the ingredients and leave for at least 20 minutes.
Meanwhile, bring a pan of water to the boil and add the turmeric. Blanch the cauliflower florets in the turmeric water for 1 minute, then refresh in cold water and drain.
Blitz all the ingredients for the paste in food processor, blending until smooth.
Gently fry the paste in a frying pan for 4 minutes, then cool.
Take one third of the paste and rub it over the cauliflower florets. Spread out on a roasting tray and roast for 6 minutes.
Blend the rest of the paste with the vinegar and oil, to make a dressing.
Mix the salad ingredients together and fold in the dressing.
Serve the quinoa salad topped with the roasted cauliflower florets and carrot garnish.
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