For the salad
- 100g cashews
- 1 large cauliflower (about 1kg)
- 2 tbsp olive oil
- 400g can chickpeas, drained and rinsed
- 2 tsp ground turmeric
- 2 tsp ground cumin
- 2 tsp cumin seeds
- 2 tsp ground coriander
- ½ tsp ground cinnamon
- ½ tsp chilli powder
- 1 tsp paprika
- Salt and pepper
- 75g raisins
- 200g dried apricots (preferably unsulphured), roughly chopped
- 4 spring onions, finely chopped
- 50g fresh mint, leaves picked and chopped
- 50g fresh flat leaf parsley, leaves picked and chopped
For the dressing
- 2 tbsp tahini
- 1½ tbsp olive oil
- Juice of ½ lemon
- Juice of ½ orange
Preheat the oven to 200C (fan 180C). Place the cashews on a baking tray and roast for 5–10 minutes until they turn golden brown. Remove from the oven and leave to cool.
Cut the cauliflower florets from the stem and chop into 2.5–5cm pieces. This makes “ricing” them much easier. Place in a food processor. Blitz until they start to resemble rice; this should take about 30 seconds.
Heat olive oil in a large frying pan. Add the cauliflower and chickpeas, spices, salt and pepper. Give it a good mix, then add raisins, apricots and cashews. Mix in the pan for about 5 minutes until it’s all warmed up. Remove the pan from the heat.
Meanwhile, whisk all the dressing ingredients in a bowl. Check the seasoning of the cauliflower, then mix in the spring onions and herbs. Drizzle with the dressing and enjoy.
Hint: roast some dutch carrots (ends trimmed) for 20 minutes and serve with salad for extra crunch.
Serves 4-6 as a side dish