Cauliflower and turmeric salad with coriander and dill
1 cauliflower, cut into small florets
3 tbsp vegetable oil
1/2 tsp turmeric
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp salt
1/4 red onion, finely sliced
1 tbsp currants
Juice from 1/2 to 1 lemon
Salt and pepper
1 cup loosely packed coriander, picked and washed
1/2 cup loosely packed dill, picked and washed
1 tbsp pepitas
1 tbsp sunflower seeds
1 tbsp sesame seeds
Heat oven to the highest setting, heat large baking pan with 2 tbsp of the oil. Toss cauliflower in remaining 1 tbsp of the oil, salt and the spices add to hot baking pan and roast for 15-20 minutes or until it has started to go golden.
Toss hot cauliflower with juice from half a lemon and leave to cool.
Pour some boiling water over the currants and leave to plump for 10 minutes. Drain well.
While Cauliflower is cooling roast seeds in a moderate oven (180C) for 8 -10 minutes until golden brown, remove from oven and coat with 1/2 tsp vegetable oil then add a sprinkle of salt, leave to cool.
When the cauliflower has cooled mix with red onion, freshly ground pepper and currents. Check seasoning, add more lemon or salt if needed.
Just before serving mix in herbs and sprinkle with toasted seeds.