3rd January 2022

#Chef #Food & Drink #Recipe #Youngs

Turmeric cauliflower, black quinoa, coconut, ancho chilli

3rd January 2022

Young’s development chef Matteo Perra share’s a seasonal British winter vegetable recipe to WOW your guests, Turmeric cauliflower, black quinoa, coconut and ancho chilli.

Did you know?

Cauliflower is considered a superfood because of its nutrient-rich content. It is high in fiber, and vitamins B and C. It also contains high concentrations of carotenoids (antioxidants) and glucosinolates, both of these compounds have anti-cancer effects.


X2 portions
5g smoked paprika
5g coriander seeds
100ml cold pressed rapeseed oil
5g ancho chilli
5g ground turmeric
1/2 a large cauliflower
50g black quinoa
1/4 pomegranate
10g chilli
0.75l vegetable stock
5g coriander
5g mint
25g coconut chips
Roasted garlic hummus:
125g butternut squash
50g chickpeas
1g smoked paprika
1g caraway seeds
2.5g garlic
Salt and pepper
2.5ml rapeseed oil
1/4 lemon
5g tahini

Prepare the spices for the marination mixing all the ingredients together.

For the hummus heat the oven to 180 degrees. Wrap garlic in tin foil with a drizzle of rapeseed oil and place in the oven. Dice butternut squash and place on a tray with a drizzle of oil, paprika and caraway seeds.

Roast for 30/40 minutes. Remove from the oven and rest aside.With a hand blender blitz the squash, chickpeas, crushed garlic, tahini and lemon juice to achieve a creamy and smooth texture.

In a large saucepan, bring the vegetable stock to boiling temperature. Cook the quinoa in vegetable stock for roughly ten minutes till al dente. Toss the cauliflower with the cauliflower marination.

Place on a tray and roast in the oven at 180 degrees till nice and tender.

Finish the plate:
Spread the roasted garlic and squash hummus on the plate.Place the black quinoa in the middle, follow by the roasted cauliflower. Top the cauliflower with salt flakes, chilli, coconut flakes, coriander and mint.


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