Ingredients

Method

• 200 g Woolworths dried sorghum
• 1 large head cauliflower, quartered
• 1⁄4 cup olive oil
• 1 x 70 g punnet Woolworths crushed garlic, ginger, turmeric and chilli
• 1 T garam masala
• 1 T medium curry powder
• sea salt and freshly ground black pepper, to taste
• 100 g raw peanuts, for serving
• 2 Golden Delicious apples, thinly sliced for serving
• 4 mini cucumbers, thinly sliced for serving parsley, for serving
For the pickled raisins:
• 100 g Woolworths mixed raisins
• 1⁄2 cup white wine vinegar
• 2 T honey
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Bring a saucepan of salted water to a boil and add the sorghum. Cook for 30–35 minutes, stirring occasionally, until the sorghum grains expand and are tender. Drain and set aside.

2. Preheat the oven to 200°C. Place the cauliflower in a bowl and add the olive oil, garlic, ginger, turmeric, chilli, garam masala and curry powder. Coat the cauliflower in the oil and spices. Season and place on a baking sheet, then roast
for 20 minutes or until golden brown and cooked through. Set aside.

3. To make the pickled raisins, place the raisins, vinegar, honey and seasoning in a pan and bring to a gentle simmer. Cook for 5 minutes or until the raisins are plump and juicy.

4. Serve the cauliflower with the peanuts, raisins, apple, cucumber and parsley.

Find more salad recipes here

Photographs: Elsa Young
Production: Khanya Mzongwana 
Food Assistant: Offentse Clive Ndou