Turmeric-Roasted Cauliflower Bowl
with Couscous & Spiced Tomato Sauce
We love the tender texture of couscous, each fluffy grain holds its shape and easily soaks up bold flavours (in this case, a spiced tomato sauce!). Combine that with spiced roasted veggies, a yoghurt drizzle and a smattering of roasted cashews and this is a bowl to remember!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
1 portion
cauliflower
1
carrot
½ sachet
turmeric
1 packet
roasted cashews
(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)1 sachet
vegetable stock powder
1 packet
couscous
(ContainsGlutenMay be presentPeanuts, Sesame, Milk, Soy, Tree Nuts)½
lemon
1 knob
ginger
3 clove
garlic
1 bag
baby spinach leaves
1 packet
Greek-style yoghurt
(ContainsMilk)1 sachet
Sri Lankan spice blend
1 tin
chopped tomatoes
1 bunch
mint
Not included in your delivery
olive oil
¾ cup
water
1 tsp
honey
15 g
butter
(ContainsMilk)
Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. Cut the carrot (unpeeled) into 2cm chunks. Place the cauliflower, carrot and turmeric (see ingredients) on an oven tray lined with baking paper. Drizzle with olive oil, then season with salt and pepper. Toss to coat, then roast for 20 minutes. Remove the tray from the oven, then sprinkle over the roasted cashews. Return the tray to the oven and roast until the nuts turn golden, 3-5 minutes. TIP: Cut the veggies to size so they cook in time.
While the veggies are roasting, add the water and vegetable stock powder to a medium saucepan and bring to the boil. Add the couscous and a drizzle of olive oil. Stir to combine, cover with a lid and remove from the heat. Leave until all the water is absorbed, 5 minutes. Fluff up with a fork and set aside, uncovered.
While the couscous is cooking, slice the lemon into wedges. Finely grate the ginger and garlic. Roughly chop the baby spinach leaves. In a small bowl, combine the Greek-style yoghurt and a generous squeeze of lemon juice. Season with salt and set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the garlic, ginger and Sri Lankan spice blend until fragrant, 30 seconds. Add the chopped tomatoes and honey and cook until the sauce has thickened, 2-3 minutes.
Add the baby spinach to the sauce and cook until just wilted, 1-2 minutes. Stir in the butter and season to taste.
Pick the mint leaves and thinly slice. Divide the couscous between bowls. Spoon over the spiced tomato sauce. Top with the turmeric-roasted veggies. Drizzle with the lemon yoghurt. Garnish with the mint and serve with any remaining lemon wedges.