Turmeric cauliflower, black quinoa, coconut, ancho chilli

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.

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.