| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Moroccan | 4 | Servings | |
INGREDIENTS
| 1 | Cauliflower, broken into | |
| florets | ||
| 2 | T | Olive oil |
| 2 | Lemons, zest and juice | |
| 1 | Clove garlic | |
| 1 | Whole birds eye chilli | |
| 1 | 15 grams pac fresh | |
| coriander leaves and | ||
| stalks | ||
| 1 | Red onion | |
| 2 | Cm, 1 inch piece fresh | |
| root ginger peeled | ||
| 1 | t | Cumin seeds, toasted |
| 1 | t | Coriander seeds, toasted |
| 1 | t | Turmeric |
| 1 | t | Tomato puree |
| 1 | 400 gram can chopped | |
| tomatoes | ||
| 1 | Bay leaf | |
| 110 | g | Ready to eat apricots |
| roughly chopped | ||
| 2 | T | Fresh mint, chopped |
| 250 | g | Cous cous |
| 1/2 | 15 g pack flat leaf parsley | |
| chopped | ||
| Salt and freshly ground | ||
| black pepper |
INSTRUCTIONS
Place the cauliflower on a baking tray, sprinkle with 1 tablespoon olive oil and roast at 220 C, 425 F, Gas Mark 7 for 20 minutes, turning once. Process in a blender or food processor, the zest and juice of 1 lemon, garlic, whole chilli, fresh coriander, 1/2 the onion and ginger. Heat 1 tablespoon of oil and cook gently for 10 minutes. Grind the toasted seeds to a powder and add along with the turmeric, tomato puree, chopped tomatoes and bay leaf. Continue cooking for 20 minutes,remove the bay leaf then season to taste and add the mint and apricots. Place the cous cous in a bowl and cover with cold water, leave for 20 minutes until the water is absorbed. To warm through, place in a strainer over a pan of boiling water for 5 minutes then stir in the zest of 1 lemon, the flat leaf parsley and seasoning. To serve, place the cous cous in a dish, add the roasted cauliflower and pour over the spicy tomato sauce. Converted by MC_Buster. NOTES : A hot spicy sauce is complimented by the soft fluffy cous cous and crispness of the roast cauliflower. Converted by MM_Buster v2.0l.
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