By Molly
Turmeric Roasted Cauliflower & Black Rice Salad
8 steps
Prep:10minCook:30min
Roast your cauliflower and protein-packed
chickpeas in turmeric to make the most of its
famed anti-inflammatory benefits. Serve over a
black rice salad with a zingy lemon and
coriander dressing.
Updated at: Thu, 17 Aug 2023 11:35:26 GMT
Nutrition balance score
Great
Glycemic Index
38
Low
Glycemic Load
29
High
Nutrition per serving
Calories637.7 kcal (32%)
Total Fat31.6 g (45%)
Carbs76.6 g (29%)
Sugars8.1 g (9%)
Protein19.8 g (40%)
Sodium614.2 mg (31%)
Fiber17 g (61%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle. Add the black rice to a pot of plenty of boiled water and cook over a high heat for 25-30 min or until it's tender (it will still have a slight bite to it when cooked). Once cooked, drain, rinse under cold water and give it a good shake to remove any excess water. Give the pot a quick rinse then return the rice to the pot.
Step 2
While the rice is cooking, chop the cauliflower into florets. Drain and rinse the chickpeas
Step 3
Add the cauliflower florets and drained chickpeas to a large bowl with the ground turmeric, ground cumin, 1/2 tablespoon olive oil (per serving) and a generous pinch of salt and pepper. Give everything a good mix up. Tip: Add a drizzle more oil if the spices aren't coating!
Step 4
Add the coated cauliflower and chickpeas to a baking tray (or two!). Put the tray in the oven for 20-25 min or until cooked through and crisp. Add the flaked almonds to the tray for the final 3-4 min until lightly toasted. Tip: Watch the flaked almonds like a hawk so they don't burn!
Step 5
![Meanwhile, slice the cucumber finely. Roughly chop the cherry tomatoes. Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely. Chop the coriander finely, including the stalks. Wash the rocket, then pat it dry with kitchen paper.](https://art.whisk.com/image/upload/fl_progressive,h_600,w_600,c_limit,dpr_2.0/v1637488792/v3/user-recipes/cyqu2blceqivtmylgwwc.jpg)
Meanwhile, slice the cucumber finely. Roughly chop the cherry tomatoes. Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely. Chop the coriander finely, including the stalks. Wash the rocket, then pat it dry with kitchen paper.
Step 6
![Peel (scrape the skin off with a teaspoon) and roughly chop the ginger. Add the chopped ginger and half the chopped coriander (you'll use the rest later!) to a pestle and mortar with a generous pinch of salt and grind to a paste. Add the juice of the lemon[s] and 1 1/2 tablespoons olive oil (per serving) and give it good mix up. this is your lemon & coriander dressing.](https://art.whisk.com/image/upload/fl_progressive,h_600,w_600,c_limit,dpr_2.0/v1637488896/v3/user-recipes/geln8oas8lgtjav3ajev.jpg)
Peel (scrape the skin off with a teaspoon) and roughly chop the ginger. Add the chopped ginger and half the chopped coriander (you'll use the rest later!) to a pestle and mortar with a generous pinch of salt and grind to a paste. Add the juice of the lemon[s] and 1 1/2 tablespoons olive oil (per serving) and give it good mix up. this is your lemon & coriander dressing.
Step 7
Add the rocket, sliced cucumber and chopped cherry tomatoes to the cooked black rice with a pinch of salt. Add half the chopped chilli (can't handle the heat? Go easy!) and stir it all together this is your black rice salad.
Step 8
Serve the black rice salad topped with the turmeric roasted cauliflower & chickpeas. Drizzle the lemon & coriander dressing all over and garnish with the remaining chopped chilli (not a fan of spice? Just add a little!), reserved chopped coriander and toasted flaked almonds. Enjoy!
Notes
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Makes leftovers
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