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Golden Cauliflower Buckwheat Salad with Fried Curry Leaf

Crisp and golden turmeric roasted cauliflower is tossed through loads of fresh herbs, chopped dates, buckwheat and two kinds of pickles (fennel and chilli). Finished with a scattering of crunchy fried curry leaves and mustard seeds.

The nuttiness of the buckwheat lends itself as the perfect warm salad backdrop and is also rich in a compound called ‘Quercetin’ – a powerful anti-inflammatory which can help to relieve seasonal allergies and improve gut health.

As this recipe only calls for a handful or two of curry leaves – any remaining fresh leaves can be stored in a zip lock bag in the freezer for up to 4 months.

This salad is meal prep friendly, gluten-free and is also super good when served with a couple of soft boiled eggs.

Lunch
Dinner
A Little Longer

Serves 2-4

Prep Time 10 Mins

Cook Time 40 Mins

Ingredients

  • 1 medium cauliflower, torn into florets plus it’s leaves reserved
  • ½ teaspoon ground turmeric
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground coriander
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 4 tablespoons extra virgin olive oil
  • ⅓ cup fresh curry leaves
  • 1 teaspoon black mustard seeds
  • 10g parsley picked
  • 10g dill, picked
  • 4 spring onions, finely sliced
  • ⅓ cup pickled fennel
  • 1 tablespoon pickled chilli (or a finely sliced mild chilli)
  • 5 medjool dates, pitted and finely sliced
  • 1 cup cooked buckwheat
  • 2 tablespoons lemon juice
  • 1 clove garlic, crushed

Method

  • 1
    Preheat the oven to 200 degrees celsius and line a baking tray with greaseproof paper. Add the cauliflower florets and its leaves, turmeric, cumin, coriander, salt, pepper and 2 tablespoons of olive oil to a large bowl. Toss well then spread out evenly onto the prepared tray. Place into the oven until the cauliflower is golden and crispy on the outside and soft on the inside. Set aside.
  • 2
    Meanwhile, heat the remaining olive oil in a pan over a high heat. Carefully test the oil with a tiny drop of water. If it’s spits, the oil is hot enough. Next, add the curry leaves and mustard seeds to the hot oil. Fry for approximately 30 seconds or until the leaves have turned golden and crisp. Carefully take off the heat and drain the contents through a fine colander. Transfer the aromatics to a plate lined with paper towel. Set aside
  • 3
    Add the parsley, dill, spring onions, pickled fennel, pickled chilli, dates, buckwheat, lemon juice, garlic and roasted cauliflower to a large bowl. Toss the salad gently then serve out into a large bowl or platter. Finish with a scattering of fried curry leaves and mustard seeds.
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