Roast Cauliflower With Pearl Couscous & Feta
Satisfy your salad cravings with this Middle Eastern-inspired delight. A light and fragrant dish, delivering rich and earthy flavours.
- 1 head of cauliflower, cut into small florets
- 2 tbsp olive oil
- 1 cup (150g) Pearl couscous
- 50g unsalted butter
- 10 sage leaves
- 2 garlic cloves, finely chopped
- 1 tbsp coriander seeds, toasted and ground
- Juice of 1 lemon
- 50g flaked almonds, toasted
- 100g feta
- Sea salt and freshly ground black pepper
Preheat oven to 180°C Fan Oven function.
Coat the cauliflower with the oil, season with salt and pepper and spread out on a baking tray, roast for 25-30 minutes until golden and cooked. Meanwhile, cook the pearl couscous in salted boiling water for about 5-7 minutes until tender, drain and set aside.
In a large frypan over high heat, melt the butter until foaming and nut brown (1-2 minutes) add the sage and stir gently until crisp, remove the sage and set aside. Reduce the heat to medium, add the garlic and coriander, cook for 30 seconds, then add the cauliflower, couscous, lemon juice, almonds and stir to coat everything well, season with salt and pepper. Transfer to serving plate, top with sage leaves and crumbled feta and serve.
Recipe by Falcon