Ayurvedic spiced cauliflower with quinoa, lentil pilaf and coriander pesto

Name: Indian cauliflower recipe with quinoa, lentil pilaf and coriander pesto
Yield: Serves 4
Ingredients: 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; 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; 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

Indian cauliflower recipe with quinoa, lentil pilaf and coriander pesto. You can char the curried cauliflower in this Ayurvedic recipe on a BBQ or a grill.

By Caroline Barty

23 May 2018

Image may contain Food Pizza Plant and Meatball

Linh Moran

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).

This dish works well with the peach chutney recipe.

Photograph and styling: Linh Moran