BBQ’d Cauliflower with Jewelled Couscous
Roasted cauliflower steaks marinated and cooked on the barbecue, served on a vibrant jewelled couscous salad made with giant couscous, makes for an exciting and flavour packed vegetarian meal.
This recipe is prepared with:
Ingredients
90 g roasted red peppers, from a jar, drained
3 garlic cloves, quartered
2 tsp ground coriander
1 Tbsp ground cumin
2 tsp smoked paprika
1 tsp ground cinnamon
2 Tbsp tomato paste
2 Tbsp lemon juice
2 Tbsp olive oil
0.5 tsp light brown sugar
0.5 tsp salt
0.5 tsp ground black pepper
For the cauliflower
1000 g cauliflower, 2 heads, trimmed, each sliced into 4 'steaks' about 2 cm thick
For the couscous
1 Tbsp olive oil
300 g giant couscous
650 g water, boiled, hot
150 g red pepper, deseeded, cut to fit the feed tube
200 g cucumber, trimmed, cut to fit the feed tube
150 g black olives
100 g sundried tomatoes
150 g dried apricots
15 g fresh parsley, leaves only
½ lemon, juice only
salt, as needed
ground black pepper, as needed
60 g spring onions, trimmed, finely sliced
150 g pomegranate seeds
For the yoghurt dressing
200 g natural yoghurt
2 Tbsp runny honey
1-2 Tbsp lemon juice
Utensils
Instructions
STEP 1/6
Fit the Knife Blade.
Add roasted red peppers, garlic, coriander, cumin, smoked paprika, cinnamon, tomato paste, lemon juice, olive oil, light brown sugar, salt and pepper into the Appliance bowl.
Blend for 10-15 seconds on medium speed, until smooth.
Place cauliflower steaks onto a large baking tray.
Tip: Save the smaller florets at the edge of each cauliflower for salads or dipping in sauces.
Brush generously with the marinade.
Leave to marinate for 30 minutes to 1 hour.
STEP 2/6
Preheat the BBQ grill on a high heat.
Lay the cauliflower steaks on the hot grill.
Grill for 10 minutes, until the cauliflower steaks are charred underneath.
Brush the steaks again with the marinade and turn them over.
Tip: Reserve the leftover marinade for later.
Grill for 5-10 minutes, until they are charred on both sides and cooked through, but nice and firm.
Tip: Alternatively, roast the cauliflower steaks in the oven for 30-40 minutes at 200ºC until cooked through.
Turn the steaks halfway through and brush again with some of the marinate.
STEP 3/6
Making the couscous
Add 1 Tbsp olive oil into a medium saucepan.
Heat on a medium-high heat.
Add couscous.
Fry for 3-5 minutes on a medium-high heat, until the couscous smells toasted.
Add hot water and salt.
Bring to the boil and then reduce the heat.
Simmer for 6-8 minutes on a low heat, until the couscous is just tender.
Drain the couscous through a sieve or colander.
Transfer to a large bowl and set aside.
STEP 4/6
Clean the Appliance bowl.
Assemble the Express Serve attachment with the Dicing Disc.
Place the large bowl containing couscous underneath the attachment.
Dice red pepper, cucumber, olives, sundried tomatoes and apricots into the bowl.
Remove the attachment from the machine.
STEP 5/6
Clean the Appliance bowl and fit the Knife Blade.
Add parsley into the Appliance bowl.
Chop until finely chopped.
Add the parsley into the bowl containing the couscous.
Add lemon juice, salt, pepper, spring onions and pomegranate seeds.
Stir until thoroughly combined.
STEP 6/6
Making the yoghurt dressing
Add the remaining marinade into a small bowl (approx. 1-2 Tbsp).
Add yoghurt, honey, lemon juice and salt, and stir to combine.
Tip: For a vegan meal, leave out the yoghurt dressing.
To serve
Serve the cauliflower steaks on top of couscous salad with the yogurt dressing.
Light a barbecue 1-2 hours beforehand, so the coals are glowing white when you’re ready to put the cauliflower steaks on the grill.
BBQ’d Cauliflower with Jewelled Couscous
Roasted cauliflower steaks marinated and cooked on the barbecue, served on a vibrant jewelled couscous salad made with giant couscous, makes for an exciting and flavour packed vegetarian meal.
Ingredients
90 g roasted red peppers, from a jar, drained
3 garlic cloves, quartered
2 tsp ground coriander
1 Tbsp ground cumin
2 tsp smoked paprika
1 tsp ground cinnamon
2 Tbsp tomato paste
2 Tbsp lemon juice
2 Tbsp olive oil
0.5 tsp light brown sugar
0.5 tsp salt
0.5 tsp ground black pepper
For the cauliflower
1000 g cauliflower, 2 heads, trimmed, each sliced into 4 'steaks' about 2 cm thick
For the couscous
1 Tbsp olive oil
300 g giant couscous
650 g water, boiled, hot
150 g red pepper, deseeded, cut to fit the feed tube
200 g cucumber, trimmed, cut to fit the feed tube
150 g black olives
100 g sundried tomatoes
150 g dried apricots
15 g fresh parsley, leaves only
½ lemon, juice only
salt, as needed
ground black pepper, as needed
60 g spring onions, trimmed, finely sliced
150 g pomegranate seeds
For the yoghurt dressing
200 g natural yoghurt
2 Tbsp runny honey
1-2 Tbsp lemon juice
Utensils
Instructions
STEP 1/6
Fit the Knife Blade.
Add roasted red peppers, garlic, coriander, cumin, smoked paprika, cinnamon, tomato paste, lemon juice, olive oil, light brown sugar, salt and pepper into the Appliance bowl.
Blend for 10-15 seconds on medium speed, until smooth.
Place cauliflower steaks onto a large baking tray.
Tip: Save the smaller florets at the edge of each cauliflower for salads or dipping in sauces.
Brush generously with the marinade.
Leave to marinate for 30 minutes to 1 hour.
STEP 2/6
Preheat the BBQ grill on a high heat.
Lay the cauliflower steaks on the hot grill.
Grill for 10 minutes, until the cauliflower steaks are charred underneath.
Brush the steaks again with the marinade and turn them over.
Tip: Reserve the leftover marinade for later.
Grill for 5-10 minutes, until they are charred on both sides and cooked through, but nice and firm.
Tip: Alternatively, roast the cauliflower steaks in the oven for 30-40 minutes at 200ºC until cooked through.
Turn the steaks halfway through and brush again with some of the marinate.
STEP 3/6
Making the couscous
Add 1 Tbsp olive oil into a medium saucepan.
Heat on a medium-high heat.
Add couscous.
Fry for 3-5 minutes on a medium-high heat, until the couscous smells toasted.
Add hot water and salt.
Bring to the boil and then reduce the heat.
Simmer for 6-8 minutes on a low heat, until the couscous is just tender.
Drain the couscous through a sieve or colander.
Transfer to a large bowl and set aside.
STEP 4/6
Clean the Appliance bowl.
Assemble the Express Serve attachment with the Dicing Disc.
Place the large bowl containing couscous underneath the attachment.
Dice red pepper, cucumber, olives, sundried tomatoes and apricots into the bowl.
Remove the attachment from the machine.
STEP 5/6
Clean the Appliance bowl and fit the Knife Blade.
Add parsley into the Appliance bowl.
Chop until finely chopped.
Add the parsley into the bowl containing the couscous.
Add lemon juice, salt, pepper, spring onions and pomegranate seeds.
Stir until thoroughly combined.
STEP 6/6
Making the yoghurt dressing
Add the remaining marinade into a small bowl (approx. 1-2 Tbsp).
Add yoghurt, honey, lemon juice and salt, and stir to combine.
Tip: For a vegan meal, leave out the yoghurt dressing.
To serve
Serve the cauliflower steaks on top of couscous salad with the yogurt dressing.