½ medium size cauliflower – cut into small florets
1 tsp cumin seeds
2-3 tblsps extra virgin olive oil
Salt and freshly ground pepper
1 cup white quinoa
1 ¼ cups water
1 tsp turmeric powder
2 extra tsps cumin seeds
¼ cup pitted dates, chopped
½ bunch fresh parsley leaves
½ bunch fresh coriander leaves
Dill sprigs for serving
¼ cup toasted pumpkin seeds
¼ cup toasted pistachio nuts
Dill sprigs for serving
Heat the oven to 200° celcius. Add cauliflower florets to a bowl and drizzle with the olive oil. Add one teaspoon of cumin seeds, a pinch of salt and freshly ground black pepper. Mix to coat and spread on a baking paper lined baking tray. Roast in the oven for approximately 20 minutes (depending on floret sizes) or until golden brown.
Meanwhile, add quinoa, turmeric, two teaspoons of cumin seeds and water to a medium size saucepan. Bring to the boil, cover, reduce heat to low. Simmer for 12 minutes. Remove from heat and set aside to steam for 8 minutes or until tender.
In a large bowl, add cooked cauliflower, cooked quinoa, chopped dates, parsley leaves, coriander leaves, toasted pumpkin seeds and pistachio nuts. Mix gently to combine ingredients. Tip onto a large serving platter and sprinkle with dill sprigs to serve.
Serves 4 as a side.
