Middle Eastern cuisine tends to do vegetarian really well. It comes from the days before refrigeration, when meat was expensive to use and difficult to prepare in such a hot climate. This meal is the perfect example of years of cooking knowledge coming together. Taste the culture in every bite - the crunchy tangy cauliflower is a real highlight!
(ContainsGluten,Traces of Tree Nuts,Traces of Milk,Traces of Peanuts,Traces of Sesame,Traces of Soya,Traces of Sulphites,May contain traces of allergens)
Preheat your oven to 200 degrees C/180 degrees fan-forced.
In a salad bowl toss together the cauliflower florets, almonds, za'atar, and the olive oil. Place on a baking tray, season with salt and pepper and put into the oven for 15-20 minutes, or until golden brown. Remove from the oven and place back into the salad bowl, add the butter and toss until melted.
Heat some oil in a pan over a medium-high heat, add the pearl couscous and stir to toast and coat for 1-2 minutes. Add the water and a good grind of salt and bring to a boil, reduce heat and allow to simmer for 8-10 minutes.
Add the couscous to the cauliflower mixture and stir well to combine, season with salt and pepper, and toss through the parsley. Divide between plates or bowls and enjoy!