Equipment
Ingredients
Roast Cauliflower
- 600 g cauliflower, trimmed of leaves
- 6 g turmeric
- 5 g unsalted butter, melted
- 15 ml olive oil
- 1 garlic, finely grated
- 3 g ginger, grated
- ⅛ g saffron
- 6 g cumin seeds
- 6 g hot paprika
- 6 g mustard seeds
- 1 red chili, thinly sliced
- 4 g granulated sugar
- 400 ml coconut milk
- 30 g cashews, toasted
- 10 g cilantro
- 2 g salt
- edible flowers
Qubooli Rice Salad
- 250 g white rice, freshly cooked
- 250 g puy lentils, cooked
- ½ red onion, finely diced
- ½ cucumber, seeded and diced
- 50 g dried apricots, quartered
- 30 g currants
- 50 g pistachios, shelled, roasted, and chopped
- 3 scallions, thinly sliced
- 45 ml extra virgin olive oil
- 2 lemon, juiced
- 1 red chili, finely diced
- 6 g fresh mint, chopped
- 6 g cilantro, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 1075 kcal
- Protein
- 32 g
- Carbohydrates
- 134 g
- Fat
- 52 g
- Fiber
- 23 g
- Sugar
- 19 g
- Sodium
- 279 mg
- Saturated Fat
- 26 g
- Monounsaturated Fat
- 18 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 3 mg
- Potassium
- 1844 mg
- Calcium
- 222 mg
- Iron
- 11.5 mg
- Magnesium
- 183 mg
- Phosphorus
- 593 mg
- Zinc
- 5.2 mg
- Vitamin A
- 94 mcg
- Vitamin C
- 151 mg
- Vitamin E
- 4.2 mg
- Vitamin K
- 83 mcg
- Vitamin B6
- 1.3 mg
- Thiamin
- 0.94 mg
- Riboflavin
- 0.41 mg
- Niacin
- 5.4 mg
- Folate
- 443 mcg
- Water
- 340 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Trim the outer leaves from the cauliflower and cut the base flat so it stands upright.
Bring water to a boil in a large saucepan and stir in the turmeric.
Submerge the cauliflower upside down in the boiling turmeric water and cook for 4 minutes.
Drain the cauliflower in a colander and let it steam dry for 30 minutes.
Preheat the oven to 200°C (400°F).
In a small bowl, whisk together the melted butter, 15ml olive oil, garlic, ginger, saffron, cumin seeds, paprika, mustard seeds, sliced chili, and sugar.
Place the cauliflower in a small roasting tin and pour the spice mixture over it, coating the surface and crevices thoroughly. Season with salt.
Pour the coconut milk into the base of the tin and roast the cauliflower for 30 minutes.
Baste the cauliflower with the coconut milk from the tin halfway through the roasting time.
If the coconut milk sauce at the bottom of the tin is too thin, transfer it to a saucepan and simmer until reduced to a thick consistency.
In a mixing bowl, combine the cooked rice, cooked lentils, red onion, cucumber, apricots, currants, pistachios, and scallions.
In a small jug, whisk the extra virgin olive oil, lemon juice, diced chili, and salt to create a dressing.
Pour the dressing over the rice mixture, add the mint and cilantro, and toss gently.
Serve the roasted cauliflower topped with toasted cashews and cilantro, accompanied by the rice salad and garnished with edible flowers.
Chef's Notes
- For a more intensely flavored cauliflower, consider letting it sit in the spice marinade for at least 30 minutes (or even overnight) before roasting.
- Ensure the cauliflower is thoroughly dried after blanching. Any excess moisture will steam the cauliflower rather than roast it, preventing good browning and caramelization.
- Don't overcrowd the roasting tin. If the cauliflower is too close to other ingredients or the tin is too small, it will steam instead of roast.
- Toast the cashews and pistachios separately until fragrant for the best flavor and texture in the salad. Be careful not to burn them.
- Taste and adjust the seasoning of both the cauliflower and the rice salad before serving. The balance of sweet, savory, and spicy is key to this dish.
Storage
Refrigerator: 3 days — Store salad and cauliflower in separate airtight containers.
Reheating: Reheat cauliflower in a 180°C (350°F) oven until warmed through. Serve salad at room temperature.
Troubleshooting
Coconut milk sauce is too watery
Cause: The roasting tin was too small or the cauliflower released excess moisture.
Fix: Transfer the liquid to a small saucepan and boil over high heat for 3-5 minutes until thickened.
Prevention: Ensure the cauliflower is steamed dry for the full 30 minutes before roasting.
Cultural Context
This dish draws inspiration from Middle Eastern and South Asian culinary traditions, particularly evident in the use of spices like cumin, paprika, and turmeric, and the inclusion of ingredients like lentils, dried fruits, and nuts in the rice salad. The Qubooli rice salad itself is reminiscent of Persian and Afghan pilafs (polo), often featuring a sweet and savory balance.
