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 whole cauliflower (about 1kg) trimmed and cut into florets
30g ground turmeric
50g olive oil or duck fat
salt and peper
parsley (for garnish)
Pre heat the oven to 200c.
Place the cauliflower florets into a bowl.
Blend turmeric, almonds, olive oil/duck fat, salt and pepper in a blender (or mortar and pestle) until it becomes a smooth paste. Pour paste over the florets. Rub into the cauliflower, once its well coated place on a lined backing tray and bake in the oven for 15-20 mins, till the cauliflower becomes soft and golden brown.
Serve cold or warm garnish with parsley
Sarah's Tips & Tricks
Pair it with other salads, chicken, lamb or pork. This keeps really well for 3 to 4 days and it's awesome with more veggies.