- 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
- Small pan with a lid
- Measuring jug
- Frying pan
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.
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.
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.
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.
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.
Peel and finely slice the onion. Halve the cherry tomatoes. Separate the lettuce leaves. Rinse and dry, then tear them into small pieces.
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.
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.