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.


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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