Spiced cauliflower and couscous bowl

Method

1. Heat the oven to 200°C (180°C fan). Cut the cauliflower into bite-sized florets and the red onion into wedges.
2. Put the cauliflower and onion on a large roasting tray with the olive oil, cumin, turmeric and a good pinch of salt. Toss well and spread in a single layer.
3. Roast for 25 minutes, turning halfway, until the cauliflower is charred at the edges and a knife goes into the stalks easily. Add the almonds to the tray for the last 5 minutes to toast.
4. In the meantime, chop the dried apricots and put them in a heatproof bowl with the couscous and a pinch of salt. Pour over 200 ml of boiling water, cover with a plate and leave for 5 minutes, then fluff with a fork.
5. Whisk the tahini with the juice of the lemon and a pinch of salt, adding cold water a spoonful at a time until smooth and pourable.
6. Share the couscous between two bowls and add the cauliflower, onion and almonds. Drizzle with the tahini sauce and scatter the roughly chopped parsley on top.

Tip Cut the florets to a similar size so they char at the same pace. Swap the almonds for any other nut you have in the cupboard.

Photo made with AI.

From Nosha · nosha.app