This started off as a roasted turmeric cauliflower recipe until I realized how much more vibrant the color was when you boiled the cauliflower in turmeric-spiced water – it’s fantastic, and I still get a kick out of it every time I make it.
This was a salad we used to serve at my yoga cafés in London. Back then, it came with a tahini dressing, but over the years, I have begun to enjoy it without the need for a dressing. I’ve simplified its components so that you really get to taste the sweet coconut and sultanas along with the cauliflower, chickpeas, and carrot. But if you would like to add a dressing, go ahead and put together simple tahini and honey-based dressing.
½ teaspoon ground turmeric
½ head cauliflower, florets removed and cut into bite-size pieces
Two carrots, peeled and grated
200g (7oz/1½ cups) canned chickpeas (garbanzo beans), rinsed and drained
20g (⅔oz/heaped ⅓ cup) desiccated (dried shredded) coconut
40g (1½oz/heaped ¼ cup) sultanas (golden raisins)
Two tablespoons roughly chopped coriander (cilantro) leaves
One handful rocket (arugula) leaves
sea salt and cracked black pepper
black sesame seeds, to serve
toasted cashew nuts, to serve
Bring a saucepan of water to the boil, then add the turmeric and the cauliflower florets. Bring the liquid back to a rolling simmer and cook the cauliflower for 2–3 minutes. Remove from the heat and strain through a colander immediately. The cauliflower will be a vibrant yellow color.
Put the carrots, chickpeas, coconut, and sultanas in a mixing bowl. Add the turmeric cauliflower and toss to combine. Season to taste with salt and black pepper. Now add the coriander and rocket leaves and carefully fold all the ingredients together.
Serve the salad with a scattering of black sesame seeds and toasted cashew nuts.