Cauli in Mumbai
If you are away from home, then Adria Wu helps you remember it with some delicious food.
Cook Time: 1 hour 45 minutes

Difficulty: Medium
Serves: 2-3 people

INGREDIENTS


175 g quinoa
420 ml water
Pinch of salt
1 cauliflower florets, trimmed
1 carrot, shredded
1 bag rocket, washed
½ pumpkin and sunflower seeds

For the Seasoning
3 tbsp olive oil
2 tsp turmeric
½ tsp cumin
½ tsp garam masala
1 tsp paprika
½ tsp salt
¼ tsp black pepper, freshly ground

For the Dressing
1 shallot, finely diced
½ tbsp mustard
3 tbsp white wine vinegar
¼ cup olive oil
1 lemon salt and freshly ground pepper to taste

METHOD


For the quinoa

  1. Pre-heat oven to 180C. Rinse the quinoa in mesh sieve (this helps keep the quinoa fluffy once it’s cooked). Bring the quinoa, water and pinch of salt to a boil then reduce and simmer for 12-15 minutes with the lid on until all water is absorbed and spirals are revealed.
  2. Turn off the heat and place a dry dishcloth over the pot for 5 minutes before fluffing with a fork.

For the cauliflower

  1. While the quinoa is cooking, trim the cauliflower fleurets and coat in olive oil. Mix the seasoning spices and toss cauliflower.
  2. Bake on a lined tray for 40-50 minutes, turning a few times in between until a deep golden colour.
  3. Toast the almonds in the oven while roasting the cauliflower for 15 minutes (set a timer so you don’t forget!).

For the dressing

  1. Mix the shallots, mustard and vinegar until smooth, then add the olive oil, lemon juice, salt and pepper.
  2. Next, shred the carrot on a grater.
  3. When ready to serve, toss the carrot, rocket and quinoa together and gently mix-in the cauliflower. Evenly coat with the dressing and garnish with almonds.