Spiced roast cauliflower with barley couscous

Name: Spiced roast cauliflower with barley couscous
Yield: Serves 4
Cuisine: Turkish recipes
Ingredients: For the cauliflower; 1 medium cauliflower, outer leaves and thick stem removed, cut into florets; 2 red peppers, deseeded and cut into strips; 1 red onion, cut into thin wedges; 3 tbsp olive oil; ½ tbsp ground cumin,; ½ tbsp ground coriander; 1 tsp chilli flakes – preferably aleppo; For the barley couscous; 200g barley couscous; Finely grated zest 1 lemon; 250ml vegetable stock, hot; 150ml boiling water; For the herby dressing; Juice 1 lemon; 3 tbsp olive oil; 1 tbsp tahini; 1 garlic clove, crushed; 50g flaked almonds, lightly toasted in a dry frying pan; 50g sultanas; Large handful fresh mint, chopped; Small handful fresh coriander, chopped; Small handful fresh parsley, chopped; Yogurt and chilli flakes (optional) to serve

Easy
April 2016

Easy
April 2016

Serves 4
Hand-on 15 min, oven time 25 min

Roasted cauliflower, onion and pepper are served on a bed of fluffy couscous and drizzled with a tahini and herb dressing in this Middle-Eastern inspired vegetarian recipe.

Vegetarian recipes

Nutrition: per serving

Calories: 588kcals
Fat: 28.7g (3.6g saturated)
Protein: 17.4g
Carbohydrates: 60.1g (19.8g sugars)
Fibre: 9.7g
Salt: 0.6g

Nutrition: per serving

Calories: 588kcals
Fat: 28.7g (3.6g saturated)
Protein: 17.4g
Carbohydrates: 60.1g (19.8g sugars)
Fibre: 9.7g
Salt: 0.6g

Save recipe

Save recipe Print

Ingredients

For the cauliflower

1 medium cauliflower, outer leaves and thick stem removed, cut into florets
2 red peppers, deseeded and cut into strips
1 red onion, cut into thin wedges
3 tbsp olive oil
½ tbsp ground cumin,
½ tbsp ground coriander
1 tsp chilli flakes – preferably aleppo

For the barley couscous

200g barley couscous
Finely grated zest 1 lemon
250ml vegetable stock, hot
150ml boiling water

For the herby dressing

Juice 1 lemon
3 tbsp olive oil
1 tbsp tahini
1 garlic clove, crushed
50g flaked almonds, lightly toasted in a dry frying pan
50g sultanas
Large handful fresh mint, chopped
Small handful fresh coriander, chopped
Small handful fresh parsley, chopped
Yogurt and chilli flakes (optional) to serve

For the cauliflower

1 medium cauliflower, outer leaves and thick stem removed, cut into florets
2 red peppers, deseeded and cut into strips
1 red onion, cut into thin wedges
3 tbsp olive oil
½ tbsp ground cumin,
½ tbsp ground coriander
1 tsp chilli flakes – preferably aleppo

For the barley couscous

200g barley couscous
Finely grated zest 1 lemon
250ml vegetable stock, hot
150ml boiling water

For the herby dressing

Juice 1 lemon
3 tbsp olive oil
1 tbsp tahini
1 garlic clove, crushed
50g flaked almonds, lightly toasted in a dry frying pan
50g sultanas
Large handful fresh mint, chopped
Small handful fresh coriander, chopped
Small handful fresh parsley, chopped
Yogurt and chilli flakes (optional) to serve

Method

Heat the oven to 200°C/180°C fan/gas 6. Put the barley couscous in a large mixing bowl, add the lemon zest, then pour over the stock and boiling water. Stir gently, cover the bowl with cling film, then set aside for 5 minutes. Once all the water has been absorbed, fluff up the couscous slightly using a fork, then set aside to cool.
Put the cauliflower, peppers and red onion into a large baking tray and toss in the olive oil. Mix all the spices together in a small bowl, then sprinkle them over the vegetables, tossing well to coat. Season well, then roast in the oven for 25 minutes, turning halfway, until the edges start to blacken.
For the dressing, mix together the lemon juice, olive oil, tahini and garlic in a small bowl, season well with salt and pepper, then gently stir into the couscous along with the almonds, sultanas, herbs and the roasted vegetables. Serve with yogurt on the side and, if you like, an extra sprinkling of chilli flakes.

Method

Heat the oven to 200°C/180°C fan/gas 6. Put the barley couscous in a large mixing bowl, add the lemon zest, then pour over the stock and boiling water. Stir gently, cover the bowl with cling film, then set aside for 5 minutes. Once all the water has been absorbed, fluff up the couscous slightly using a fork, then set aside to cool.
Put the cauliflower, peppers and red onion into a large baking tray and toss in the olive oil. Mix all the spices together in a small bowl, then sprinkle them over the vegetables, tossing well to coat. Season well, then roast in the oven for 25 minutes, turning halfway, until the edges start to blacken.
For the dressing, mix together the lemon juice, olive oil, tahini and garlic in a small bowl, season well with salt and pepper, then gently stir into the couscous along with the almonds, sultanas, herbs and the roasted vegetables. Serve with yogurt on the side and, if you like, an extra sprinkling of chilli flakes.