Leah’s cauliflower masterpiece

This recipe is dedicated to Adam Spencer’s wife, Leah.

• serves

  4

• prep

  10 minutes

• cook

  1:30 hour

• difficulty

  Easy

Ingredients

• 2 tbsp extra virgin olive oil, plus extra for drizzling
• 1 head cauliflower, leaves attached
• 1-2 tbsp ras el hanout
• 1 cup (250 ml) vegetable stock
• 1 cup (125 g) pearl couscous
• 200 g store-bought babaganoush
• 1 bunch kale, leaves torn
• sea salt flakes, to seaso
• 1 long red chilli, sliced
• ⅓ cup slivered almonds
• 1 lemon, cut into wedges

Instructions

1. Ensure the oven rack is in the centre of the oven, allowing enough room for the whole cauliflower to fit. Preheat the oven to 180°C (fan-forced). Trim off the large outer cauliflower leaves, keeping some of the smaller leaves attached for presentation. Cut the base of the stalk so the cauliflower sits flat and cut a cross into the base.

2. Drizzle 2 tbsp olive oil over the top of cauliflower and sprinkle generously with ras el hanout, then bake for 1-1 ½ hours, or until tender. It will be cooked when a sharp knife can be inserted easily. (See Note).

3. Meanwhile, in a medium saucepan add the stock and couscous, cover and simmer for 10 minutes, stirring occasionally, until the liquid has been absorbed. Allow to cool slightly, then stir through half the baba ganoush.

4. Place the torn kale leaves in a large mixing bowl and drizzle with oil and sprinkle with salt, toss well to combine, then bake for 10 minutes, or until crisp, checking occasionally to ensure it doesn’t burn.

5. In a small frying pan, heat a drizzle of olive oil, add the chilli and slivered almonds and cook until the nuts are toasted.

6. To serve, spoon the couscous into the centre of a serving plate and top with the cauliflower. Spoon a ring of the remaining baba ganoush around the plate and finish with the chilli almonds and kale chips. Serve with lemon wedges.

Photography by Jiwon Kim.

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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.