2 teaspoons whole cumin seeds
½ teaspoon ground turmeric
⅓ cup grape seed or rice bran oil
⅓ cup apple cider vinegar
1 tablespoon runny honey
sea salt and freshly ground pepper
1 medium cauliflower
1 small red onion, finely sliced
½ cup sultanas or golden raisins
1 cup fresh coriander leaves
½ cup sliced almonds, lightly toasted
½ teaspoon whole cumin seeds, toasted (optional)
Dressing: Fry the cumin seeds and turmeric over a medium heat in a small dry sauté pan until fragrant. Grind together using a mortar and pestle. Whisk the oil and vinegar with the spices, honey, salt and pepper and store in a sealed jar until required.
Salad: One hour before serving cut the cauliflower into florets, slicing the larger florets into 3cm pieces. Combine with the red onion and sultanas. Drizzle the dressing over the salad and toss well to combine. Cover and refrigerate.
To serve: Toss through the coriander leaves, season with salt and pepper then sprinkle with a few extra coriander leaves and the toasted almonds and cumin seeds.