Name: Whole Roast Cauliflower with Qubooli Rice Salad
Prep time: 55 min
Cook time: 1 h
Total time: 1 h 55 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 600 g cauliflower; 6 g turmeric; 5 g unsalted butter; 15 ml olive oil; 1 garlic; 3 g ginger; 0.1 g saffron; 6 g cumin seeds; 6 g hot paprika; 6 g mustard seeds; 1 red chili; 4 g granulated sugar; 400 ml coconut milk; 30 g cashews; 10 g cilantro; 2 g salt; edible flowers; 250 g white rice; 250 g puy lentils; 0.5 red onion; 0.5 cucumber; 50 g dried apricots; 30 g currants; 50 g pistachios; 3 scallions; 45 ml extra virgin olive oil; 2 lemon; 1 red chili; 6 g fresh mint; 6 g cilantro

Equipment

Large saucepan

Colander

Small roasting tin

or Cast iron skillet

Small bowl

Mixing bowl

Small jug

Ingredients

4 servings

Roast Cauliflower

600 g cauliflower, trimmed of leaves
6 g turmeric
5 g unsalted butter, melted
15 ml olive oil
1 garlic, finely grated
3 g ginger, grated
⅛ g saffron
6 g cumin seeds
6 g hot paprika
6 g mustard seeds
1 red chili, thinly sliced
4 g granulated sugar
400 ml coconut milk
30 g cashews, toasted
10 g cilantro
2 g salt
edible flowers

Qubooli Rice Salad

250 g white rice, freshly cooked
250 g puy lentils, cooked
½ red onion, finely diced
½ cucumber, seeded and diced
50 g dried apricots, quartered
30 g currants
50 g pistachios, shelled, roasted, and chopped
3 scallions, thinly sliced
45 ml extra virgin olive oil
2 lemon, juiced
1 red chili, finely diced
6 g fresh mint, chopped
6 g cilantro, chopped

Nutrition (per serving)

1075

Calories

32g

Protein

134g

Carbs

52g

Fat

23g

Fiber

19g

Sugar

279mg

Sodium

Method

Trim the outer leaves from the cauliflower and cut the base flat so it stands upright.

Bring water to a boil in a large saucepan and stir in the turmeric.

Submerge the cauliflower upside down in the boiling turmeric water and cook for 4 minutes.

Drain the cauliflower in a colander and let it steam dry for 30 minutes.

30m

Preheat the oven to 200°C (400°F).

In a small bowl, whisk together the melted butter, 15ml olive oil, garlic, ginger, saffron, cumin seeds, paprika, mustard seeds, sliced chili, and sugar.

Place the cauliflower in a small roasting tin and pour the spice mixture over it, coating the surface and crevices thoroughly. Season with salt.

Pour the coconut milk into the base of the tin and roast the cauliflower for 30 minutes.

30m

Baste the cauliflower with the coconut milk from the tin halfway through the roasting time.

15m

If the coconut milk sauce at the bottom of the tin is too thin, transfer it to a saucepan and simmer until reduced to a thick consistency.

In a mixing bowl, combine the cooked rice, cooked lentils, red onion, cucumber, apricots, currants, pistachios, and scallions.

In a small jug, whisk the extra virgin olive oil, lemon juice, diced chili, and salt to create a dressing.

Pour the dressing over the rice mixture, add the mint and cilantro, and toss gently.

Serve the roasted cauliflower topped with toasted cashews and cilantro, accompanied by the rice salad and garnished with edible flowers.

Chef's Notes

For a more intensely flavored cauliflower, consider letting it sit in the spice marinade for at least 30 minutes (or even overnight) before roasting.
Ensure the cauliflower is thoroughly dried after blanching. Any excess moisture will steam the cauliflower rather than roast it, preventing good browning and caramelization.
Don't overcrowd the roasting tin. If the cauliflower is too close to other ingredients or the tin is too small, it will steam instead of roast.
Toast the cashews and pistachios separately until fragrant for the best flavor and texture in the salad. Be careful not to burn them.
Taste and adjust the seasoning of both the cauliflower and the rice salad before serving. The balance of sweet, savory, and spicy is key to this dish.