* 2 heads of cauliflower * 2 tsp turmeric powder * 4 tbsp olive oil * salt and pepper to taste
**Rice and Lentil Salad**
* 2 x 250g pouches of mixed pre-cooked grains * small bunch of fresh mint * small bunch of fresh parsley * 100g dried apricots * 1 lemon * 2 tsp coriander seeds * extra virgin olive oil * Salt & pepper
**Creamy Tahini Dressing**
* 3 tbsp tahini * 1 tbsp water * 1 small garlic clove * 1 lemon * salt
**To Serve**
* pomegranate seeds
###Instructions
**Prepare the cauliflower**
1. Add the turmeric and olive oil to a large mixing bowl along with a generous pinch of salt and pepper 1. Trim the cauliflower and remove any old leaves. Toss some of the younger leaves into the turmeric oil bowl. Then chop the cauliflower into wedges and add them to the bowl. Toss in the turmeric oil then tip onto the baking tray and bake in the hot oven for 15 minutes
**Prepare the grains**
1. Heat the grains according to the packet instructions and tip into a mixing bowl 1. Roughly chop the herbs and apricots and add them to the bowl 1. Halve the lemon and squeeze the juice into the grain bowl 1. In a small frying pan over high heat, add the spices and toast for about 1 minute, until really fragrant. Transfer to a pestle and mortar and crush. Once crushed, add to the grains along with the olive oil
**Prepare the tahini dressing**
1. In a small bowl add the tahini, water, juice from half of the lemon and a pinch of salt, and mix until smooth and creamy. The quantity of water will massively depend on how thick your tahini is. Add more water so that the consistency is pourable. Taste and season to perfection
**Serve**
1. Arrange the salad onto a serving platter. Top with the roasted cauliflower, drizzle with the tahini and scatter with the pomegranate seeds
1 Comment
###Ingredients
**Cauliflower**
* 2 heads of cauliflower
* 2 tsp turmeric powder
* 4 tbsp olive oil
* salt and pepper to taste
**Rice and Lentil Salad**
* 2 x 250g pouches of mixed pre-cooked grains
* small bunch of fresh mint
* small bunch of fresh parsley
* 100g dried apricots
* 1 lemon
* 2 tsp coriander seeds
* extra virgin olive oil
* Salt & pepper
**Creamy Tahini Dressing**
* 3 tbsp tahini
* 1 tbsp water
* 1 small garlic clove
* 1 lemon
* salt
**To Serve**
* pomegranate seeds
###Instructions
**Prepare the cauliflower**
1. Add the turmeric and olive oil to a large mixing bowl along with a generous pinch of salt and pepper
1. Trim the cauliflower and remove any old leaves. Toss some of the younger leaves into the turmeric oil bowl. Then chop the cauliflower into wedges and add them to the bowl. Toss in the turmeric oil then tip onto the baking tray and bake in the hot oven for 15 minutes
**Prepare the grains**
1. Heat the grains according to the packet instructions and tip into a mixing bowl
1. Roughly chop the herbs and apricots and add them to the bowl
1. Halve the lemon and squeeze the juice into the grain bowl
1. In a small frying pan over high heat, add the spices and toast for about 1 minute, until really fragrant. Transfer to a pestle and mortar and crush. Once crushed, add to the grains along with the olive oil
**Prepare the tahini dressing**
1. In a small bowl add the tahini, water, juice from half of the lemon and a pinch of salt, and mix until smooth and creamy. The quantity of water will massively depend on how thick your tahini is. Add more water so that the consistency is pourable. Taste and season to perfection
**Serve**
1. Arrange the salad onto a serving platter. Top with the roasted cauliflower, drizzle with the tahini and scatter with the pomegranate seeds
[Source](https://www.bosh.tv/recipes/turmeric-cauliflower-grains)