Yield Serves 4

Linh Moran

Ingredients

For the cauliflower:


1 large cauliflower, cut into florets

2 tbsp vegetable oil

2 cloves garlic, crushed

2 tsp turmeric

3 tsp cumin powder

3 tsp coriander powder

2 tsp chilli powder

Large pinch of salt

Handful of roughly chopped coriander and parsley

For the quinoa and lentil pilaf:

1 cup (or average sized mug) of white quinoa

1 cup (or average sized mug) of puy lentils

2 vegetable stock cubes

2 bay leaves

3 tsp cumin seeds

1 tsp fennel seeds

1 large white onion, diced

1 tbsp vegetable oil

For the coriander pesto dressing:

100g fresh coriander

60g peanuts

4 cloves garlic, roughly chopped

Juice and zest of 1 large lemon

1 tsp salt

2 tsp white wine vinegar

1 tsp agave syrup (or light brown sugar)

1 tsp coriander powder

2-3 small green chillies

1 tbsp water

Method

This recipe works just as well on a BBQ. Once marinated, simply grill the cauliflower florets unil charred and cooked through (this should take around 20 minutes).

Pre-heat your oven to 200 degrees (fan) Cut the cauliflower into medium-sized florets. It also works well if you have some smaller florets as these get nice and crispy in the oven Put the oil, garlic and spices and salt into a large bowl and mix well In batches, put the cauliflower in the bowl and coat well with the spice rub - you can use your hands or a spoon for this. You can always add a bit more oil at the end to coat the last few pieces of cauliflower. Pour everything into a roasting tin and roast for around 30 minutes, until the cauliflower is cooked through and charred around the edges. It's best to cook the quinoa and lentils in separate pans. Add 2 cups of water and the stock cubes, cover, bring to the boil and simmer for 20 minutes. Whilst the lentils and quinoa are cooking, heat the oil in a frying pan. Add the cumin and fennel seeds and toast until they begin to pop. Add the onion and cook until soft and a bit caramelised. At this point your lentils and quinoa should be done. Once cooked, they should have absorbed all of the water. Both the lentils and quinoa should have a bite to them. Pour them into the same pan along with the onions, mix and cover with a clean tea towel and lid. Leave them to sit for around 5 minutes to steam completely dry. To make the dressing, add all the ingredients to a small food processor or blender. Blend until you have a pesto-like consistency - the sauce should still have some texture. If too thick, you can always add more water. Put the pilaf into a large bowl/platter and top with the roasted cauliflower. Spoon over the dressing and finish off with some roughly chopped coriander and parsley.

This dish works well with the peach chutney recipe.

Photograph and styling: Linh Moran