Nutty Roasted Cauliflower with Za’atar & Couscous
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!
Always refer to the product label for the most accurate ingredient and allergen information.
1 head
cauliflower
60 g
raw almonds
(ContainsTree Nuts)20 g
zaatar
(ContainsSesame)150 g
pearl couscous
(ContainsGlutenMay be present Tree Nuts, Milk, Peanuts, Sesame, Soy, Sulphites)1 tbs
parsley
Not included in your delivery
3 tbs
olive oil
1 tbs
butter
(ContainsMilk)500 ml
water
salt
pepper
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!