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Tuesday, 5 August 2014

Roast Cauliflower Couscous



Roasted cauliflower couscous is one of my favourite ways to serve cauliflower , and it makes a nice change from cauliflower cheese. In this recipe I was inspired by Anna Hansen ( New Zealand raised chef who runs a hugely popular restaurant called the Modern Pantry in London) to roast it with fennel and turmeric. She completes it with lemon rind, and mint but I like to use orange rind and coriander and to stir in some sliced almonds.
To make a more substantial vegetarian meal add some chopped eggs and green peas.


Ingredients:

1 cauliflower 
1/2 teaspoon of ground turmeric 
2 teaspoons of fennel seeds
1/4 cup of sliced almonds 
1 tablespoon of olive oil
salt and freshly ground black pepper
a handful of chopped coriander

Dressing: 

Mix together
1  tablespoon of olive oil
3 tablespoons of orange juice
1 teaspoon of finely grated orange rind
salt and pepper to taste


Method:

Break the cauliflower into florets.
Add the fennel seeds and turmeric.
Toss the cauliflower and spices in one tablespoon of olive oil.
Put in a roasting dish in one layer and roast at 200 degrees C for about 10 minutes until the florets are tinged with brown but still al dente. Do not overcook!
Leave them to cool a little them blitz in a food processor until coarse crumbs are formed.
Stir the dressing through the cauliflower.
Add the sliced almonds and coriander.
Season to taste.

To make this into a light vegetarian  meal I sometimes add some chopped hardboiled eggs.











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