Roast cauliflower with couscous salad

Credit: Tammi Kwok

• serves

  4

• prep

  15 minutes

• cook

  50 minutes

• difficulty

  Easy

Ingredients

• 500 g cauliflower, chopped into florets
• 2 red onions, chopped into quarters
• 3 tbsp vegetable oil
• 2 tsp cumin
• 1 tsp sweet paprika
• Pinch of salt

Couscous salad

• 250 g pearl couscous
• 1 tsp vegetable stock cube or 1 tsp of stock powder
• ½ bunch parsley, chopped
• ½ bunch mint, chopped
• ½ cup roasted cashews, chopped
• 2 tbsp argan oil (see Note)
• ½ lemon, juice

Instructions

1. Preheat the oven to 220°C.
2. Toss chopped cauliflower florets with the spices until coated. Spread onto a baking tray and roast for 20-30 minutes or until golden. Add your chopped onions about 20 minutes into roasting.
3. Bring a large pot of water to a boil. Add the stock powder and stir to dissolve. Add the pearl couscous and cook according to the packet instructions.
4. Once cooked, drain the couscous and combine with the roast cauliflower and onion. Add the chopped parsley and mint, roasted cashews, and pomegranate seeds and roughly toss to combine.
5. Mix the lemon juice and argan oil and dress the couscous salad and serve warm.

Note

•Argan oil is a plant oil extracted from the kernels of the Argan tree, which is native to Morocco. Make sure you buy culinary argan oil intended for cooking as, unlike the oil used for cosmetic purposes, the kernels have been roasted before the oil is extracted and this gives the oil its characteristic nutty aroma and delicate taste. If you don't have access to argan oil then hazelnut or walnut oil make great substitutes here.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.