Simon Rimmer served up a tasty Cauliflower Biryani Salad on Sunday Brunch.

The ingredients are: 1 head cauliflower, cut into large florets and 15g turmeric dissolved in to 2 litres of water.

For the paste: 1 onion, 5cm piece ginger, 3 cloves garlic, 2 tbsp curry powder, 2 tsp cumin, 50ml veg oil, 2 chopped chillies, 75ml white wine vinegar, 150ml olive oil, 400g cooked quinoa, 100g peas, 100g raw fine beans, chopped, 50g toasted cashews and chopped coriander.

For the carrot garnish: 4 carrots, shredded on mandolin, 1 tsp sugar, juice and zest 1 lemon, 2.5cm piece grated ginger and 1 tsp toasted cumin seeds.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.