Charred Turmeric Cauliflower Salad
Brighten up dinner with this charred turmeric and cauliflower salad. Serve dolloped with creamy yoghurt and drizzled with a sesame and ginger dressing.
Ingredients
- 2 tsp ground turmeric
- 1 tsp onion powder
- 1 tsp ground ginger
- 2 tbs extra virgin olive oil
- 1 cauliflower, halved, cut into 1.5cm-thick steaks, leaves reserved
- 1/3 cup tri-colour quinoa
- 1 1/2 cups light Greek-style yoghurt
- 1/2 bunch continental parsley, leaves picked, coarsely chopped
- 1/2 bunch dill, sprigs picked
- 1/4 cup blanched almonds, coarsely chopped
- 2 tsp sesame oil
- 1 tbs rice wine vinegar
- 1 tsp honey
- 1 1/2 tsp soy sauce
- 1/4 tsp sesame seeds
- 1 tsp finely grated ginger
Method
- Combine spices and oil in a large bowl. Add cauliflower and toss to coat. Heat a chargrill pan over high heat. Cook cauliflower for 5 minutes on each side or until charred and tender. Cook leaves for 2 minutes on each side or until lightly charred.
- Meanwhile, cook quinoa in a frying pan over high heat, stirring often, for 3 minutes or until toasted.
- To make sesame & ginger dressing, whisk all ingredients and 2 tsp water in a small bowl until combined. Spread 1 cup yoghurt over platter. Top with cauliflower, herbs and almonds. Dollop over remaining yoghurt and sprinkle with quinoa. Drizzle with dressing and serve.
Tip:
This salad is meant to be served as a side. Serve it alongside your favourite mains.
