UK Independent

Ingredients

1 cauliflower

2 tbsp olive or coconut oil

Pinch of cayenne pepper

Sea salt

150 g quinoa

1 onion

A thumb of ginger

A thumb of turmeric

1 garlic clove

6 cardamom pods

1 tsp mild curry powder

200 ml coconut milk

200 ml boiling water

25 g raisins

50 g baby leaf spinach

1 lemon

35 g peanuts

Freshly ground pepper  

Method

Heat oven to 180 C. 

Chop the cauliflower into bite-sized chunks, saving the leaves.

Toss the cauliflower florets with 1 tbsp oil, a pinch of cayenne pepper (it's spicy) and a light sprinkle of salt. 

Place on a baking tray and slide into the oven for 15 mins.

After 15 mins, add the reserved cauliflower leaves to the tray and turn everything to mix. 

Slide back into the oven for 10-15 mins, till the cauli is tender and golden at the edges, and the leaves crispy. 

While the cauliflower is roasting, pop the quinoa in a sieve and rinse well under cold water (this stops it tasting soapy). 

Set aside. Peel and finely chop the onion. 

Peel and grate the garlic, ginger and turmeric.

Using the back of a knife, crush the cardamom pods to open them a little.

While the cauliflower is roasting, pop the quinoa in a sieve and rinse well under cold water (this stops it tasting soapy). 

Set aside. Peel and finely chop the onion. 

Peel and grate the garlic, ginger and turmeric. Using the back of a knife, crush the cardamom pods to open them a little.

Place a large pan on the heat for a couple of mins, then drizzle in 1 tbsp olive oil. 

Add the onion and cook for 5 mins. 

Then add the garlic, ginger, turmeric, 1 tsp curry powder and the cardamom pods. Cook for 1 min, stirring constantly. 

Pour in the coconut milk and 200ml boiling water. 

Add the quinoa and raisins. Bring to a bubble, then pop on a lid. 

Simmer on a low heat for 15 mins, till the quinoa is cooked and the liquid has been absorbed. 

Stir every now and then. 

Remove from the heat and leave to rest for a couple of mins.

While the quinoa is simmering, set a frying pan on the heat, still set to low. 

Toast the peanuts for 3-4 mins, shaking the pan now and then. 

Tip them onto a clean tea towel to cool. When cool, rub the skins from the peanuts and roughly chop them.

Stir the spinach through the quinoa. 

Zest in the lemon and add the juice from 1 half. 

Taste and adjust the seasoning. 

Spoon the quinoa into warm bowls and top with the roast cauliflower florets and leaves. 

Serve with a scattering of toasted peanuts, lemon wedges for squeezing and more cayenne, to taste.

Soil Association partnered with Abel & Cole to create this recipe for Organic September. 

For more recipes, visit soilassociation.org/organic-living/organic-recipes