Roast Cauliflower Salad with Ginger, Turmeric, and Lime Dressing
How to Make It
Preheat the oven to 425°F.
To roast the cauliflower whole, simply place in a roasting pan, drizzle with half the olive oil, and sprinkle with sea salt. Roast for 45 to 60 minutes, or until the cauliflower is golden in color and can be easily pierced with a sharp knife. Remove from the oven and let cool a little before slicing into thick “steaks.”
Heat the remaining oil in a saucepan and add the mustard seeds, stirring for about 1 minute over medium–high heat until the seeds begin to pop. Add the fennel seeds, coriander, cumin, and turmeric. Cook, stirring, for another minute or so until fragrant. Remove the pan from the heat and mix in the lime juice and ginger. Let cool and season with salt.
Mix the cauliflower in the dressing in a large bowl (don’t worry if the cauliflower breaks up into florets) and let marinate while you cook the quinoa according to the package directions. Drain and set aside to cool.
Mix the quinoa into the cauliflower and dressing and arrange on a salad platter. Scatter with the sliced scallion, fresh cilantro, Thai basil, and spiced and roasted seeds, if using, just before serving.
Excerpted from The Turmeric Cookbook by Aster, published by Octopus Publishing Group.