BBQ Cauliflower with Jewelled Couscous Salad
| Serves: 4 people | Recipe course: Main courses | Total time (min.): 60 | Complexity (1 to 3): 1 |
Roasted cauliflower steaks marinated and cooked on the barbecue, served on a vibrant jewelled couscous salad made with giant 'Israeli' couscous, makes for an exciting and flavour packed vegetarian/vegan meal.
Ingredients
For the cauliflower:
90g roasted red peppers, from a jar, drained
3 garlic cloves
2 tsp ground coriander
1 tbsp ground cumin
2 tsp smoked paprika
1 tsp cinnamon
2 tbsp tomato paste
2 tbsp lemon juice
2 tbsp olive oil
½ tsp light brown sugar
½ tsp salt
½ tsp black pepper
2 cauliflowers, sliced into 2 cm ‘steaks’
For the couscous:
1 Tbsp olive oil
300g giant couscous
650g water, boiled
Salt, to taste
1 Red pepper
200g Cucumber
150g Black olives
100g Sundried tomatoes
150g Dried apricots
15g fresh parsley, destalked
½ lemon, juice
Salt, to taste
Pepper, to taste
4 spring onions, finely sliced
150g pomegranate seeds
For the yoghurt dressing:
200g natural yogurt
2 tbsp runny honey
1-2 tbsp lemon juice
Salt, to taste
Method
1 - Preheat the oven to 200ºC. Alternatively, to cook on a barbecue, light a barbecue 1-2 hours beforehand until the coals are glowing white.
2 - Assemble the food processor bowl onto the base unit and fit the Knife blade.
3 - Add the roasted red peppers, garlic, herbs, spices, tomato paste, lemon juice, oil, sugar, and seasoning into the food processor bowl. Attach the lid and ensure the pusher is in the feed tube. Mix on medium speed until smooth.
4 - Place the cauliflower steaks onto a large baking tray. Brush generously with the marinade and leave for 30 minutes to 1 hour.
5 - To cook in the oven, roast the cauliflower steaks at 200ºC for 30-40 minutes until cooked through. Turn the cauliflower over halfway through and brush again with some of the marinade.
6 - To cook on the barbeque, place the marinated cauliflower steaks on the hot grill. Cook for 10 minutes or until the cauliflowers are charred underneath. Brush again with the marinade and turn them over (reserve the leftover marinade for later). Cook for a further 5-10 minutes until they are charred on both sides and cooked through, the texture should still be quite firm.
7 - For the couscous salad, add the oil into a medium saucepan. Heat over a medium-high heat until hot.
8 - Add the couscous and fry for 3-5 minutes until the couscous is toasted. Pour in the water and add the salt, bring to the boil and then reduce the heat.
9 - Simmer for 6-8 minutes until the couscous is just tender. Drain the couscous through a sieve or colander and empty into a large bowl. Set aside for later.
10 - Retrieve and clean the food processor bowl.
11 - Fit the Dicing disc and attach the Express Serve lid, ensure it is locked into place. Fit the dicing grid into the feed tube.
12 - Place the large bowl containing the couscous underneath the Express Serve chute.
13 - Dice the red pepper, cucumber, olives, sundried tomatoes, and apricots into the bowl using the dicing pusher.
14 - Remove the Express Serve attachment and set the salad aside.
15 - Clean the food processor bowl and fit the Knife Blade, then assemble onto the power unit.
16 - Add the parsley into the food processor bowl and attach the lid. Turn the speed dial to Max until the parsley is finely chopped. Add the parsley into the couscous salad, along with the lemon, seasoning, spring onion, and pomegranate seeds. Stir until thoroughly combined.
17 - To make the yoghurt dressing, empty the remaining marinade into a small mixing bowl (approx. 1-2 Tbsp). Add the yoghurt, honey, lemon juice, and salt. Stir to combine.
18 - Place the cauliflower steaks on top of couscous salad and serve with the yogurt dressing.
