Jacqueline Alwill

Brown Paper Nutrition

One of the absolutely heavenly recipes I’ve created for the launch of Jurlique Wellbeing and there are a bundle more beauties waiting for you too… This recipe in particular I LOVE because it’s fuelling my obsession with spice and cauliflower, and the perfect seasonal transitional recipe that is light but warming to our bodies all at once. A super balance of proteins, carbs and fats to help you rest and one to add to your Meat Free Monday repertoire too. Enough reasons to get amongst it??? Enjoy lovely humans.


GF : SF : V

Serves 2

1/2 cup raw quinoa

1 cup water

1 tablespoon olive oil

4 spring onions, white part only sliced

1/2 cup mung sprouts

1/2 cup chickpea sprouts

2 stalks celery, finely diced

1/2 cup coriander leaves and stalks

pinch chilli flakes

Zest of one lemon (approximately 1 tablespoon)

1 shredded kale leaf

1 red apple, cored and cut into strips

1/2 cup walnuts

1 teaspoon cumin

salt and pepper

1/2 head cauliflower (400g), sliced crossways into 1.5cm pieces

1 teaspoon cumin

1 teaspoon paprika

1/2 teaspoon turmeric

good pinch sea salt

1 tablespoon olive oil

250g haloumi, cut into 8 slices


2 tablespoons olive oil

2 tablespoons honey

3 tablespoons lemon juice

1/2 teaspoon ground turmeric

Place the quinoa and water in small saucepan and bring to the boil. Once boiling, cover, reduce the heat and simmer for 10 minutes until the majority of the water has been absorbed. Remove from the heat and allow to stand for five minutes before fluffing with a fork.

Next heat 1 tablespoon of olive oil in a saucepan over a medium heat. Add in the spring onions, sprouts, celery, coriander stalks, chilli and lemon zest and sauté for 3 minutes. Then place the cooked quinoa, shredded kale, red apple, walnuts, 1 teaspoon of cumin and coriander leaves into the pan. Season well with salt and pepper and saute for a further 3 minutes. Then transfer to a bowl, cover with foil and set aside.

To make the spice mix for the cauliflower steaks combine the cumin, paprika and turmeric in a bowl with a pinch of salt and mix well. Evenly spread the mixture onto one side of each of the cauliflower steaks.

Heat one tablespoon of olive oil in a fry pan and place the cauliflower steaks non-spice side down into the pan. Cook with a lid and cook for 5 minutes on each side.

While the cauliflower is cooking heat a few drops of olive oil in a fry pan and cook the haloumi on a high heat for 2 minutes on each side.

Next whisk together the dressing ingredients in a small bowl.

Divide the quinoa and sprout mix across four plates and top with cauliflower steaks, haloumi and a drizzle of salad dressing.