Turmeric Cauliflower Grains

Super simple
Super simple
Super simple
Super simple
0:25 m

One of our favourite vegetables, cauliflower is a super easy and versatile ingredient to cook with. This dish has a wonderful blend of spices, sweetness and texture and not to mention it's super healthy! Served with a creamy tahini dressing and pomegranate seeds - find the full recipe below!

Start cooking ➞




For the Cauliflower

<item-todo-done>2 heads of cauliflower<item-todo-done><item-todo-done>2 tsp turmeric powder<item-todo-done><item-todo-done>4 tbsp olive oil<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done>

For the Rice and Lentil Salad

<item-todo-done>2 x 250g pouches of mixed pre-cooked grains<item-todo-done><item-todo-done> small bunch of fresh mint<item-todo-done><item-todo-done> small bunch of fresh parsley<item-todo-done><item-todo-done>100g dried apricots<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done>2 tsp coriander seeds<item-todo-done><item-todo-done> extra virgin olive oil<item-todo-done><item-todo-done> Salt & pepper<item-todo-done>

For the Creamy Tahini Dressing

<item-todo-done>3 tbsp tahini<item-todo-done><item-todo-done>1 tbsp water<item-todo-done><item-todo-done>1 small garlic clove<item-todo-done><item-todo-done>1 lemon<item-todo-done><item-todo-done> salt<item-todo-done>

To Serve

<item-todo-done> pomegranate seeds<item-todo-done>

Before you start

Preheat oven to 200*C | Line a baking tray | Frying pan | Pestle and mortar

Prepare the cauliflower

  • Add the turmeric and olive oil to a large mixing bowl along with a generous pinch of salt and pepper
  • Trim the cauliflower and remove any old leaves. Toss some of the younger leaves into the turmeric oil bowl. Then chop the cauliflower into wedges and add them to the bowl. Toss in the turmeric oil then tip onto the baking tray and bake in the hot oven for 15 minutes

Prepare the grains

  • Heat the grains according to the packet instructions and tip into a mixing bowl
  • Roughly chop the herbs and apricots and add them to the bowl
  • Halve the lemon and squeeze the juice into the grain bowl
  • In a small frying pan over high heat, add the spices and toast for about 1 minute, until really fragrant. Transfer to a pestle and mortar and crush. Once crushed, add to the grains along with the olive oil

Prepare the tahini dressing

  • In a small bowl add the tahini, water, juice from half of the lemon and a pinch of salt, and mix until smooth and creamy. The quantity of water will massively depend on how thick your tahini is. Add more water so that the consistency is pourable. Taste and season to perfection


  • Arrange the salad onto a serving platter. Top with the roasted cauliflower, drizzle with the tahini and scatter with the pomegranate seeds
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