Spiced whole roast cauliflower with couscous and raisins

4
35 minutes

Ingredients

Spiced cauliflower

  • 1 cauliflower
  • 200g of plain yoghurt
  • 1 pinch of smoked paprika
  • 1 pinch of salt
  • 1 pinch of ground coriander
  • 1 pinch of ground ginger

Couscous

  • 150g of couscous
  • 2 spring onions, finely sliced
  • 1 tbsp of raisins
  • salt
  • pepper

Pickled cauliflower leaves

  • 50ml of white wine
  • 50ml of white wine vinegar
  • 40g of caster sugar

Method

1
Preheat the oven to 160°C/gas mark 3. Remove the leaves from the cauliflower and leave to one side
  • 1 cauliflower
2
Mix the yoghurt, paprika, salt, coriander and ginger together in a bowl. Brush the yoghurt mix all over the cauliflower and place in the hot oven for 20–25 minutes, or until the cauliflower has a nice colour and is tender when pierced with a knife. Leave to cool
  • 1 pinch of smoked paprika
  • 1 pinch of salt
  • 1 pinch of ground coriander
  • 1 pinch of ground ginger
  • 200g of plain yoghurt
3
To pickle the leaves, bring the vinegar, white wine and the sugar to the boil in a pan and stir to ensure the sugar has dissolved
  • 50ml of white wine
  • 50ml of white wine vinegar
  • 40g of caster sugar
4
Cut the cauliflower leaves into bite-size pieces. Place in a bowl and pour over the hot pickling liquor. Leave to cool
5
Place the couscous in a tray or shallow bowl and pour over 150ml of boiling water or stock. Cover with a plate or chopping board and leave the couscous to cook and absorb the liquid for 5 minutes
  • 150g of couscous
6
After 5 minutes, fluff up the couscous with a fork then fold through the raisins and spring onions. Taste and season with salt and pepper
  • 2 spring onions, finely sliced
  • 1 tbsp of raisins
  • salt
  • pepper
7
Cut the cauliflower into chunky slices or 'steaks' and serve with the pickled leaves and couscous