Warm Cauliflower Salad

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Warm Cauliflower Salad

 

 

600 g (21 oz) cauliflower, trimmed, cut into florets

4 teaspoons olive oil

2 teaspoons ground cumin

1 teaspoon ground turmeric

1 teaspoon fennel seeds

1/2 teaspoon ground cinnamon

1/2 cup toasted pine nuts

1/2 cup raisins

50 g (1 3/4 oz) baby spinach

lemon wedges, to serve

salt and pepper, to taste

 

 

1. Cook cauliflower in a saucepan of boiling water for 10 minutes or

until just tender. Drain. Set aside.

 

2. Heat a large frying pan over medium-high heat. Add spices. Cook,

stirring, for 1 minute or until fragrant.

 

3. Add cauliflower. Cook, stirring, for 5 minutes or until

golden. Remove from heat.

 

4. Stir in pine nuts, raisins and spinach.

 

5. Season with salt and pepper. Serve with lemon wedges.

 

 

Serves 4.