{"id":615,"date":"2018-03-22T09:54:32","date_gmt":"2018-03-21T20:54:32","guid":{"rendered":"https:\/\/kalem92887712.wordpress.com\/2018\/03\/22\/turmeric-roasted-cauliflower\/"},"modified":"2018-03-22T09:54:32","modified_gmt":"2018-03-21T20:54:32","slug":"turmeric-roasted-cauliflower","status":"publish","type":"post","link":"https:\/\/www.myfoodbag.co.nz\/explore\/2018\/03\/22\/turmeric-roasted-cauliflower\/","title":{"rendered":"Turmeric Roasted Cauliflower"},"content":{"rendered":"

Featuring in our Autumn In Season magazine, this recipe combines different cooking techniques, ingredients and flavours. Toasting quinoa creates a crunchy and nutty texture with a nice golden brown colour. You can store any leftover toasted quinoa in an airtight container and use on other salads or in your favourite granola.<\/em><\/p>\n

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Serves 4<\/p>\n

Ingredients<\/strong><\/p>\n

Turmeric roasted cauliflower<\/em><\/p>\n

1 cauliflower
2 teaspoons oil, for cooking (or use spray oil)
\u00bd teaspoon ground turmeric
\u00bd teaspoon yellow mustard seeds
\u00bc teaspoon cumin seeds
\u00bd teaspoon salt
2 tablespoons flaked almonds
2 tablespoons cashews, roughly chopped
\u00bd teaspoon oil, for cooking (or use spray oil)<\/p>\n

Toasted quinoa<\/em><\/p>\n

75g white quinoa
2 tablespoons water
1 teaspoon oil<\/p>\n

Broccolini<\/em>
250g broccolini, ends trimmed
100g rocket leaves
1 teaspoon extra-virgin olive oil
2 teaspoons vinegar (e.g. red wine, white wine, cider)
2 teaspoons mustard (e.g. Dijon, wholegrain)
\u00be teaspoon honey<\/p>\n

Coriander yoghurt<\/em><\/p>\n

150g Greek yoghurt
Zest and juice of \u00bd lime or lemon
2\u20133 tablespoons coriander, finely chopped<\/p>\n

To serve<\/em><\/p>\n

1\u20132 tablespoons parsley leaves and stalks, finely chopped
1\u20132 tablespoons mint leaves, thinly sliced
1\u20132 tablespoons coriander leaves and stalks, roughly chopped
\u00bd lime or lemon cut into wedges (if using)<\/p>\n

Method<\/strong><\/p>\n

Preheat oven to 230oC. Bring a medium pot of salted water to the boil. Line an oven tray with baking paper.<\/p>\n

1. Cut cauliflower into florets. In a large bowl, toss with first measure of oil, turmeric, mustard seeds, cumin seeds and salt. Spread out onto prepared tray and roast for about 18 minutes. Remove tray from oven, push cauliflower to one side of tray and add almonds, cashews and second measure of oil to tray. Toss nuts well to combine, season and continue to roast for 3\u20135 minutes until nuts are lightly toasted and cauliflower is tender. Set aside.<\/p>\n

2. While cauliflower roasts, in a small bowl, whisk together all coriander yoghurt ingredients and season. Set aside.<\/p>\n

3. Soak quinoa in a small bowl of warm water for 3\u20134 minutes then whisk for 1 minute to remove the soapy coating. Drain, rinse and leave to drain well. Heat a large pan on medium heat and add quinoa and water to pan and cook for 6\u20138 minutes, stirring, until water evaporates and quinoa starts to colour. Add oil to pan and continue to cook, stirring often, for 2\u20133 minutes until quinoa is golden brown and nutty. Season, remove from pan and set aside.<\/p>\n

4. Cook broccolini for about 2 minutes in pot of boiling water until bright green and tender. Drainwell.<\/p>\n

5. In a large bowl, whisk together olive oil, vinegar, mustard and honey. Add broccolini, rocket and half of toasted quinoa to bowl. Toss well to combine and season.<\/p>\n

To serve, spread 2\/3rds of coriander yoghurt on the base of a platter. Place broccolini onto yoghurt and top with turmeric roasted cauliflower. Sprinkle over 1\u20132 tablespoons of toasted quinoa, drizzle over coriander yoghurt and sprinkle over chopped herbs. Squeeze over lime or lemon (if using).<\/p>\n

Nutritional Info (per serve)
<\/em><\/strong>Energy (kJ): 1158
Energy (Cal): 277\u00a0
Carbohydrate (g): 21.7
Protein (g): 12.8
Fat (g): 14.0
Saturated Fat (g): 3.5
Sugars (g): 10.0<\/p>\n

Click here<\/a> to return back to Fresh Start Blog<\/p>\n","protected":false},"excerpt":{"rendered":"

Featuring in our Autumn In Season magazine, this recipe combines different cooking techniques, ingredients and flavours. Toasting quinoa creates a crunchy and nutty texture with a nice golden brown colour. You can store any leftover toasted quinoa in an airtight container and use on other salads or in your favourite granola. Serves 4 Ingredients Turmeric […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2353,2354],"tags":[1745,1853,1790,1848],"class_list":["post-615","post","type-post","status-publish","format-standard","hentry","category-blog","category-my-food-bag","tag-fresh-start","tag-inspiration","tag-lunch","tag-recipe"],"_links":{"self":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/615","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/comments?post=615"}],"version-history":[{"count":0,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/posts\/615\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/media?parent=615"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/categories?post=615"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.myfoodbag.co.nz\/explore\/wp-json\/wp\/v2\/tags?post=615"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}