Miso & Tahini Cauliflower with Black Rice Salad

If you can’t get black rice, you can make this using brown basmati rice, bulghar wheat, quinoa or freekeh in its place

INGREDIENTS
For the marinade
3 tablespoons tahini
1 tablespoon miso
Juice of 1 lemon
2 cloves garlic – crushed
1 teaspoon paprika
Sea salt

1 cauliflower
120g black rice
2 tomatoes – diced
Half a cucumber – diced
2 spring onions – finely sliced
Handful of parsley – roughly chopped
Handful of mint – roughly chopped
1 tablespoon red wine vinegar
1 tablespoon olive oil

DIRECTIONS
Mix the marinade ingredients in a bowl until smooth
Slice the cauliflower into 1.5cm thickness and lay onto a foil-lined baking tray
Top the slices of cauliflower with the marinade and leave for 30 minutes or more

Heat the oven to 220oC, then roast the cauliflower for 30 minutes until softened and browned on top

Put the rice into a saucepan that has a lid. Cover with water to 2cm above the height of the rice, then bring to the boil with the lid off. Simmer until holes form on the surface of the rice, then cover with the lid and remove from the heat. Leave to stand for 20 minutes

Meanwhile, mix the remaining ingredients in a large bowl. When the rice is cooked, add it to the bowl and mix well, Check the seasoning

Put a pile of the rice on a plate and top with a slice or two of the roasted cauliflower

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