Ingredients
| 1 cauliflower, broken into small florets | |
| drizzle of olive oil | |
| 1 teaspoon curry powder (mild or hot to taste) | |
| pinch of chilli flakes | |
| 1½ teaspoons coriander seeds | |
| 1 small clove garlic | |
| 3cm piece ginger, peeled | |
| 2 oranges | |
| 2 tablespoons extra virgin olive oil | |
| 1 teaspoon sugar (optional) | |
| ¼ cup farro perlato | |
| ½ cup parsley leaves, chopped |
Roasting cauliflower florets brings out the sweetness and
I love the vibrant colour and flavour from the curry powder. As with most salads using a grain or pulse, I dress the farro while still warm so it takes up the flavours of the dressing.
Instructions
| 1. | Preheat the oven to 200°C. |
| 2. | Toss the cauliflower with olive oil, curry powder and chilli flakes. Season with salt then spread in a single layer on a tray lined with baking paper. |
| 3. | Bake for 30 minutes or until tender. |
| 4. | To make the dressing, toast the coriander in a dry pan until fragrant. |
| 5. | Cool and grind in a mortar and pestle. Add the garlic and ginger and mash to a paste with a little sea salt. Add the zest of both oranges. Cut the skin from the oranges, cut into segments, reserving any juice (around ¼ cup) and set aside. |
| 6. | Add the juice to the dressing along with the extra virgin olive oil. Taste the dressing; depending on the sweetness of the oranges you may need to add a little sugar. Set aside. |
| 7. | Meanwhile cook the farro in boiling salted water for 20 minutes or until just tender but still retaining a little bite. |
| 8. | Drain well and toss with the dressing while still warm. Add the cauliflower. Add the oranges and parsley, toss and serve. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Ellen J Hemmings
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