Warm Cauliflower & Grain Salad

Recipe by Courtney Roulston

Dietaries: Meat free, vegetarian

Serves: 4 as a side

Prep Time: 15 minutes

Cooking Time: 15 minutes

Ingredients

1 whole small cauliflower, cut into 2cm florets

80ml (1/3 cup) extra virgin olive oil

1 x 250g pack Coles ancient grain rice pouch, warmed

1 teaspoon ground cumin

1 teaspoon sumac

½ teaspoon ground turmeric

1/3 cup walnuts, chopped

1/3 cup pepita seeds, toasted

½ cup dried raisins

1/3 cup slivered almonds, toasted

¼ cup white sesame seeds, toasted

½ cup flat leaf parsley, chopped

½ cup fresh coriander, chopped

½ red onion, diced

Dressing

Juice and zest of 1 large lemon

Sea salt and pepper to taste

1 tablespoon maple syrup

METHOD

Place the cauliflower into a large frying pan over a medium heat, drizzle with 40ml of the oil, cumin, sumac, turmeric and a pinch of salt and pepper. Cook, stirring for 6–8 minutes, or until the cauliflower is slightly charred and tender. Set aside to cool slightly.

In a large mixing bowl combine the ancient grain mixture with sunflower seeds, pepita seeds, cranberries, almonds, sesame seeds, parsley, coriander and onion.

In a small bowl whisk together the lemon zest, lemon juice, maple syrup, remaining oil and a pinch of salt and pepper until combined.

Add the cauliflower into the salad then pour over the dressing. Toss well to coat then place into a serving dish and serve warm.

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