Turmeric Crusted Cauliflower Salad
RECIPE BY SARAH GLOVER • PHOTOGRAPHY & FILM BY LUISA BRIMBLE
Turmeric is truly an incredible spice, the colour inspires me in so many ways. This dish is so easy and you will want to keep it in your repertoire and serve it again and again.
1 tablespoon ground turmeric
100 g almonds
21/2 tablespoons olive oil or duck fat
salt and freshly ground black pepper
1 head cauliflower (about 1 kg), trimmed and cut into florets
roughly chopped flat-leaf parsley
1: Preheat the oven to 200ºC and line a baking tray with baking paper.
Blend the turmeric, almonds, olive oil or duck fat, salt and pepper in a blender (or mortar and pestle) until it forms a smooth paste.
2: Place the cauliflower florets in a bowl. Pour the paste over the top and rub into the cauliflower until well coated. Spread out on the prepared tray and bake for 15–20 minutes or until the cauliflower is soft and golden brown.
Serve warm or cold, garnished with parsley. You can either pair it with other salads or vegetables, or with your favourite meat dish. It will keep really well in the fridge for 3–4 days.