Roasted Turmeric Cauliflower

Ingredients

• 3 Sweet potatoes
• Salt
• 50 ml Rice vinegar
• 1 tbsp Sesame oil
• 1 Cauliflower
• 3 tsp turmeric powder
• 1 tsp ground cumin
• 3 organic limes
• 4 tbsp peanut oil
• 20 g light sesame seeds (2 tbsp)
• 20 g black sesame seeds (2 tbsp)
• 3 stems Thai basil
• 50 ml mango juice
• 2 Spring Onions
• Pepper

Instructions

1. 1.

   Peel, wash and thinly slice the sweet potatoes lengthwise with a vegetable peeler or mandoline. Marinate in a bowl with salt, rice vinegar, and sesame oil for 30 minutes.

2. 2.

   Meanwhile clean and cut the cauliflower into florets. Boil in salted water with 2 tsp turmeric powder and cumin for 6–8 minutes covered on low heat. Drain and set aside.

3. 3.

   Wash limes and slice them. Arrange the lime slices and cauliflower florets on a baking sheet, drizzle with 2 tbsp peanut oil, season with salt, and roast at 220 °C (fan‑forced 200 °C) for 15 minutes.

4. 4.

   While the vegetables bake, toast both sesame seed varieties in a hot dry pan over medium heat for 3 minutes. Shake off excess oil. Rinse and pat dry the basil leaves.

5. 5.

   Whisk mango juice with remaining turmeric powder and peanut oil to make the dressing. Trim and slice spring onions into rings; add one‑third of them, season with salt and pepper. Fold in half the toasted sesame seeds and mix until combined.

6. 6.

   Arrange cauliflower florets on a large bowl. Distribute lime slices over them and intersperse the marinated sweet potato ribbons. Sprinkle with basil, remaining sesame seeds, and spring onions, then drizzle with the dressing.