- 1 cauliflower
- A pinch of saffron powder
- A 75g bag of quinoa
- 1 tbsp raisins
- 1 tbsp pine nuts
- 1 red onion
- A 250g punnet of cherry tomatoes
- 1 lettuce
- 1 lemon
- ½ tbsp olive oil
- Sea salt and freshly ground pepper
- 150ml boiling water
- A couple of bowls
- Roasting tin
- Sieve
- Small pan with a lid
- Measuring jug
- Frying pan
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Pull the leaves off the cauliflower and discard. Break into florets. Put them in a bowl. Mix a pinch of saffron powder with ½ tbsp oil. Add to the cauliflower with some salt and pepper.
- 2.
Spread the cauliflower in a roasting tin. Roast for 30-35 mins till tender and a little charred. Shake the tin a few times while cooking to turn the cauliflower.
- 3.
Tip the quinoa into a sieve. Rinse under cold water for 1-2 mins. Add to a small pan. Pour in 150 ml boiling water and a pinch of salt. Cover. Bring to the boil. Turn the heat down. Simmer for 15 mins till the water is absorbed and the quinoa is tender.
- 4.
Pop the raisins in a small heatproof bowl. Pour in enough boiling water to cover them. Leave them for 5-10 mins to plump them up. Drain.
- 5.
Put a dry frying pan over medium heat. Add 1 tbsp pine nuts. Toast for 2-3 mins, shaking the pan often, till they’re golden brown. Keep your eye on them as they burn easily. Tip into a bowl.
- 6.
Peel and finely slice the onion. Halve the cherry tomatoes. Separate the lettuce leaves. Rinse and dry, then tear them into small pieces.
- 7.
Finely grate the zest from the lemon. Slice it into wedges. Arrange the lettuce, onion and tomatoes on plates or a large platter. Pile the cauliflower on top. Scatter over the quinoa, raisins, pine nuts and lemon zest. Serve with the lemon wedges for squeezing.
- Tip
Nuts about pine
Any saved pine nuts should be used up quickly. Bash them and mix with chopped herbs, crushed garlic and a little oil for herb pesto to go on salads or pasta.