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Nutty Roasted Cauliflower with Za’atar & Couscous

Nutty Roasted Cauliflower with Za’atar & Couscous

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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!

Tags:Veggie
Allergens:Tree NutsSesameMilkGluten
Preparation Time
30 minutes
Cooking difficulty
Level 1
Ingredients 
serving amount
2
4
6
Ingredients
serving amount
2
4
6

1 head

cauliflower

60 g

raw almonds

(ContainsTree Nuts)

20 g

zaatar

(ContainsSesame)

150 g

pearl couscous

(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)

1 tbs

parsley

Not included in your delivery

3 tbs

olive oil

1 tbs

butter

(ContainsMilk)

500 ml

water

salt

pepper

Nutritional Valuesper serving
Nutritional Valuesper serving
Energy (kJ)1800 kJ
Fat12.9 g
of which saturates1.8 g
Carbohydrate50.6 g
of which sugars10.3 g
Protein18 g
Utensils
Utensils
Baking Tray
Spoon
Pan
InstructionsPDF
Instructions
1

Preheat your oven to 200 degrees C/180 degrees fan-forced.

2

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.

3

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.

4

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!