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Breathe deep. It’s the holidays! If you’re anything like me, you’ve been busy — and busy indulging. The delights of Christmas can leave you feeling lethargic. And New Year’s eve is yet to come!

What you need is delicious, hearty, clean food to energise your body and get you ready to dance your way into the new year. This recipe for warm, turmeric-roasted cauliflower salad ticks all the boxes: seasonal veg, warming spices, simple preparation.

The recipe is from Olive magazine. Check out the original feature for 21 more fantastic veggie recipes that will get you right for 2019.

cauliflower

Photo by Jennifer Schmidt on Unsplash

Ingredients

  • cauliflower 1 large head,
    broken into small florets
  • ground turmeric 1 tsp
  • groundnut oil
  • brown basmati rice 200g
  • frozen edamame beans,
    or chickpeas 
    150g
  • frozen petit pois 150g
  • lemon 1, juiced
  • cucumber 1/4, peeled and diced
  • mint a small bunch, chopped
  • flat-leaf parsley a small bunch, chopped
  • cashews 50g, toasted and chopped
  • pomegranate seeds to garnish (optional)

TERIYAKI DRESSING

  • balsamic vinegar 2 tbsp
  • shaoxing rice wine 2 tbsp
  • mirin 2 tbsp
  • soy sauce 2 tbsp
  • caster sugar 3 tsp

Method

  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Put the cauliflower in an ovenproof dish or tin, add the turmeric, some seasoning and 2 tbsp oil, and toss together. Roast for
    20-25 minutes until tender. Tip onto a plate and cool.

     

  • STEP 2

    Meanwhile boil the rice in salted water until tender, adding the edamame and peas for the last minute of cooking, then drain well. Leave to cool, then tip into a large bowl. Add the roasted cauliflower, lemon juice, cucumber and some seasoning, and toss together. Add the herbs and toss again.

     

  • STEP 3

    Whisk together the dressing ingredients. Divide the cauli rice between plates, scatter over the cashews and drizzle with the dressing.

     

    Share your favourite post-Christmas recipe in the comments!