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Prep 12 minCook 28 minServes 2
Ingredients
Why metric?
Metric avoids regional spoon ambiguity. US uses 5 mL tsp, 15 mL tbsp and 240 mL cup. Small masses stay in grams unless a verified recipe conversion exists. More on measurements
500 g cauliflower, cut into florets
115 g wholemeal couscous (dry)
30 ml extra-virgin olive oil (27 g)
2 g ground cumin
35 g tahini
25 ml lemon juice (25 g)
40 ml water (40 g), for the dressing
25 g almonds, roughly chopped
10 g flat-leaf parsley, chopped
1 g iodised table salt, plus more to taste
Ground black pepper, to taste
Method
Heat the oven to 220C/425F. Toss the cauliflower with two-thirds of the oil, the cumin and the salt, spread it on a large tray in a single layer and roast 22-28 minutes, turning once, until the edges are deeply browned and the stems give easily.
Put the couscous in a bowl with the remaining oil and stir to coat. Pour over 175 ml boiling water, cover with a plate and leave 8 minutes, then fork through the grains to separate them. It will finish at about 320 g.
Toast the almonds in a dry pan over medium heat for 2-3 minutes.
Whisk the tahini with the lemon juice: it will seize and go stiff, which is normal. Add the water a little at a time, whisking, until it loosens to a smooth pouring cream.
Pile the couscous into two bowls, top with the roast cauliflower, spoon over the dressing and finish with the almonds, parsley and pepper.
Safety and storage
Keeps
2 days refrigerated below 5°C
Reheat to
steaming hot, at least 60°C
Cooked rice and pasta keep two days rather than three, so this dish takes the shorter time. Cool and cover within two hours, split large amounts into shallow containers, and reheat until steaming hot, at least 60°C.
Recipes whose current method review records low visual reliance, making them useful examples when comparing methods that depend less heavily on visual checking.
Almost every component is pale, which is the situation where background colour does the most work; listed to illustrate a method demand and not an accessibility certification.
Roasted Cauliflower & Couscous Bowl with Tahini
Serves 2 · Prep 12 min · Cook 28 min
Cumin-roasted cauliflower over wholemeal couscous with a lemon-tahini dressing, parsley and toasted almonds.
Ingredients
500 g cauliflower, cut into florets
115 g wholemeal couscous (dry)
30 ml extra-virgin olive oil (27 g)
2 g ground cumin
35 g tahini
25 ml lemon juice (25 g)
40 ml water (40 g), for the dressing
25 g almonds, roughly chopped
10 g flat-leaf parsley, chopped
1 g iodised table salt, plus more to taste
Ground black pepper, to taste
Approximate per serving
2443 kJ / 583.8 kcal · protein 19.2 g · carbohydrate 52 g · fibre 9.8 g · fat 31.3 g · sodium 316 mg
Method
Heat the oven to 220C/425F. Toss the cauliflower with two-thirds of the oil, the cumin and the salt, spread it on a large tray in a single layer and roast 22-28 minutes, turning once, until the edges are deeply browned and the stems give easily.
Put the couscous in a bowl with the remaining oil and stir to coat. Pour over 175 ml boiling water, cover with a plate and leave 8 minutes, then fork through the grains to separate them. It will finish at about 320 g.
Toast the almonds in a dry pan over medium heat for 2-3 minutes.
Whisk the tahini with the lemon juice: it will seize and go stiff, which is normal. Add the water a little at a time, whisking, until it loosens to a smooth pouring cream.
Pile the couscous into two bowls, top with the roast cauliflower, spoon over the dressing and finish with the almonds, parsley and pepper.
Safety and storage
Keeps
2 days refrigerated below 5°C
Reheat to
steaming hot, at least 60°C
Cooked rice and pasta keep two days rather than three, so this dish takes the shorter time. Cool and cover within two hours, split large amounts into shallow containers, and reheat until steaming hot, at least 60°C.
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