Roasted cauliflower, peanut & red onion w/ sweet herb couscous and tahini sauce

Roasted cauliflower, peanut & red onion w/ sweet herb couscous and tahini sauce
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Roasted cauliflower, peanut & red onion w/ sweet herb couscous and tahini sauce / Serves 2-3

INGREDIENTS

  • 1 small head of cauliflower, broken into small florets
  • 2 tsp sumac
  • 1 tsp ground cumin
  • 70g peanuts
  • 1 large red onion, cut into segments
  • 1.5 tbsp olive oil
  • Pinch of sea salt

SWEET HERB COUS COUS

  • 80g dry couscous
  • 120 hot vegetable stock
  • 30g parsley, roughly chopped
  • 30g mint leaves, roughly chopped
  • 1 tbsp olive oil
  • 75g dried currants
  • Seeds from 1 pomegranate
  • A handful of rocket leaves

TAHINI SAUCE

  • 2 tbsp tahini
  • 2 tbsp water
  • 1 lemon (juice)
  • 2 tsp maple syrup
  • Pinch sea salt

 

METHOD

Preheat the oven to 200C. Toss the cauliflower florets, red onion and peanuts in a bowl with 1.5 tbsp olive oil and the sumac, cumin and salt. Transfer to a large oven dish then roast for approximately 40-45 minutes (turning frequently). 

Meanwhile, place the couscous in a large mixing bowl and pour over the hot vegetable stock. Cover the bowl and leave for around 5 minutes. While you wait, put the parsley, mint and 1 tbsp olive oil in a food processor and blend until you have almost a paste consistency. Once the cous cous is ready, separate the grains with a fork then stir in the herb paste, currants and rocket leaves. Add around two thirds of the pomegranate seeds (saving the remainder for serving later) then stir well until all ingredients are combined. Cover and leave aside at room temperature until the cauliflower, peanuts and red onion are done. 

Make the tahini sauce by whisking the tahini, water, lemon juice and maple syrup in a mixing jug with a good pinch of salt. Put in the fridge until ready to serve. 

Once the cauliflower is nicely browned and the peanuts have taken on a golden colour, remove from the oven. To serve, first divide the couscous mixture between plates, then pile the roasted vegetables and peanuts on top. Drizzle over the tahini sauce, then top with the remaining pomegranate seeds. 

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