| 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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