Roasted Cauliflower & Pumpkin Bowl
with Pearl Couscous & Hazelnuts
- Gluten
- Tree Nuts
- Milk
- Milk
- Gluten
- Soy
- May contain traces of allergens
Cauliflower tends to get shunted to the back of the school photo – it’s not exactly a scene-stealer. But dress it up with a little bit of chermoula spice and pair it with colourful veggies on a bed of pearls (couscous), and ta-da! Turns out cauliflower is quite the star after all. *Unfortunately, this week's feta was in short supply, so we've replaced it with yoghurt. Don't worry, the recipe will be just as delicious!*
Ingredients
1 portion
cauliflower
1 unit
onion
1 unit
beetroot
1 packet
peeled pumpkin pieces
1.5 sachet
chermoula spice blend
1 packet
Israeli couscous
(Contains: Gluten; )
1 sachet
vegetable stock powder
1 packet
Currants
(May be present: Milk, Gluten, Soy)
1 bunch
parsley
1 packet
roasted hazelnuts
(Contains: Tree Nuts; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 clove
garlic
Not included in your delivery
olive oil
1.25 cup
water
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 240°C/220°C fan-forced. Cut the cauliflower into 2cm florets. Slice the red onion into 2cm wedges. Cut the beetroot (unpeeled) into 1cm chunks. Finely chop the garlic (or use a garlic press).
TIP: Cut the veggies to the correct size so they cook in the allocated time.
Place the cauliflower, onion, beetroot and peeled & chopped pumpkin on an oven tray lined with baking paper. Add a generous drizzle of olive oil, a pinch of salt and pepper and sprinkle with the chermoula spice blend (see ingredients list). Toss to coat and roast until tender, 20-25 minutes.
TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.
While the veggies are roasting, heat a generous drizzle of olive oil in a medium saucepan over a medium-high heat. Add the garlic and cook until fragrant, 1-2 minutes. Transfer the garlic oil to a small bowl and allow to cool for 5 minutes. Bring the saucepan back to the heat, add the pearl couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the water, vegetable stock and currants. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water is absorbed, 10-12 minutes. Transfer to a large bowl.
While the couscous is cooking, roughly chop the parsley and roasted hazelnuts. Add the yoghurt to the bowl with the garlic oil and whisk to combine. Season to taste with salt and pepper. Set aside.
Add the roasted veggies and 1/2 the parsley to the bowl with the couscous. Toss to combine.
Divide the roasted veggie pearl couscous between bowls. Sprinkle with the hazelnuts. Garnish with the remaining parsley and drizzle with the garlic yoghurt.
