Whole Roasted Curried Cauliflower & Couscous with Cucumber & Mint Yoghurt
Bursting with warm curry spices this is a tasty and healthy meal that looks impressive too. If you don’t have all the spices to hand, then feel free to replace with a tandoori paste or curry powder.
Method
Trim the base of the cauliflower stem so that it can stand upright and cut a cross in its base. Remove the outer dry leaves.
Place the cauliflower upright in a steamer (or a lidded saucepan with 4-6cm depth of water) and cook for 10-12 minutes until al dente. Remove from the steamer/pan and allow to cool a little.
Preheat the oven to 200C/180Cfan
Mix all the ingredients for the marinade in a small bowl. Brush the marinade on the steamed cauliflower including any nooks and crannies and the underneath. Place upright on a lined baking tray and drizzle over a little olive oil.
Roast for 20-25 minutes or until lightly charred and golden brown all over.
Meanwhile prepare the couscous according to the packet instructions.
Mix all the yoghurt ingredients together in a bowl.
Arrange the couscous on a platter. Spoon the yoghurt on top and place the cauliflower in the centre. Garnish with chopped pistachios and pickled red cabbage/onion (optional) and serve with lemon wedges for squeezing. To serve, slice the cauliflower into wedges or steaks.
Ingredients
- 1 medium-large cauliflower
- olive oil, for drizzling
- For the Marinade
- 3 tbsp Greek yogurt
- 3cm root ginger, grated
- 1 clove of garlic, minced
- zest & juice of ½ lemon
- 2 tsp Kashmiri chilli powder
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ¾ tsp ground cumin
- ½ tsp garam masala
- 1 tsp salt & ¼ tsp ground black pepper
- For the Yoghurt
- 250ml Greek yogurt
- ½ cucumber, grated
- 1 clove of garlic, grated
- 2 tbsp chopped mint
- juice of ½ lemon
- pinch of salt
- To Serve
- Ainsley Lemon, Mint & Parsley or Spice Sensation Couscous
- lemon wedges, for squeezing
- 2 tbsp chopped pistachios (optional)
- 2 tbsp pickled cabbage or pickled red onion (optional)