If you’re looking for something a little different to add to the menu, this is an enjoyable recipe that can be used as either a main or side dish…. inspired by a recipe from the Gourmet Traveller Magazine.
- 1 cauliflower, trimmed and broken into florets
- 1 tablespoon of olive oil
- 80 grams of flaked almonds
- 90 grams puffed quinoa
- 2 cups of coriander (loosely chopped)
- 1 cup of flat-leaf parsley (loosely chopped)
- 1/2 cup of dill (loosely chopped)
- 1 teaspoon toasted nigella seeds
- Lime halves to serve (optional)
- 1 teaspoon fennel seeds
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon black peppercorns
- 4 cloves
- 1 tablespoon ground turmeric
- Yoghurt dressing
- 180 grams natural yoghurt of your choice (use coconut or soy yoghurt for a vegan meal)
- 1 garlic clove (crushed)
- Finely grated rind of 1/2 lime plus juice to taste
- Preheat your oven to 150C. Pour your almonds evenly onto a baking tray and roast until golden brown (about 5 – 6 minutes). Set aside to cool.
- Turn the oven up to 250c in preparation.
- Dry roast the whole spices in a small fry pan over high heat until fragrant. Cool and grind in a pestle and mortar or spice grinder. Add the ground turmeric and combine well.
- Place the uncooked cauliflower in a bowl and add the oil and spice mixture tossing to coat well (wear gloves here as the turmeric stains). You may like to use a splash more olive oil to coat the cauliflower well.
- Scatter the spiced cauliflower in an oven dish and bake until golden and tender, with a little charing starting to appear at the edges (takes around 15-20 minutes).
- Now dry roast the puffed quinoa in a fry pan over medium heat until crispy (takes about 3-5 minutes).
- For the yoghurt dressing, combine all the ingredients in a bowl and mix well.
- To serve, spoon the yoghurt dressing onto a plate, top with cauliflower, scatter with toasted almonds, puffed quinoa, herbs and nigella seeds. Then season with lime to taste. Enjoy!
Read more about healthy food recipe on Affordable Wholefoods Blog