Golden cauliflower in a glorious sea green bed of ginger spinach

Your powers of multitasking will be required to create this dish of two stir fries. The cauliflower takes a little longer to cook, as the spinach is just being wilted, so start that cooking first. The golden colour comes from a mixture of powdered turmeric, as well as some grated fresh turmeric root.

In the golden cauliflower…

  • half a red onion – roughly chopped
  • 1 cup of cooked chickpeas
  • 1 1/2 cups of cauliflower florets
  • 3 cm length of turmeric root – grated using a ginger root grater
  • 1 teaspoon of turmeric powder
  • 1 teaspoon of paprika
  • 1 teaspoon of cumin powder
  • 1/2 teaspoon of spanish smoked paprika
  • olive oil for frying
  • Saute all ingredients together in a heavy based pan – should take between 5 and 10 minutes

In the glorious sea green spinach…

  • a generous colander full of washed and well drained spinach leaves
  • a generous handful of green beans – topped and tailed and halved
  • a cup of chopped shiitake mushrooms
  • 2 cloves of garlic – chopped
  • 4cm length of ginger root – grated
  • 1 teaspoon of cumin powder
  • a splash of tamari
  • olive oil for frying
  • In a large wok, saute everything. Start with the garlic, cumin, mushrooms, and beans, cooking these on their own for about 1 minute. Add everything else and toss to ensure even mixing

Serve, with the spinach arranged in a ring around the plate, and the golden cauliflower in the centre. Squeeze half a lime lightly over the meals before serving.