Ingredients
- 1 small head cauliflower, stalk and florets roughly chopped.
- 1 medium red onion, sliced into wedges.
- 1 tablespoon cumin, ground.
- 1 teaspoon smoked paprika, ground.
- 1 cup Israeli couscous.
- 2 cups baby spinach leaves.
- 100 g full-fat natural yoghurt.
Superfood Dukkah
- 2 tablespoons sunflower seeds.
- 1/4 cup pistachios, roughly chopped.
- 1 tablespoon white sesame seeds.
- 1 tablespoon chia seeds.
- 1 tablespoon cumin seeds.
Directions
- 1. Preheat a fan-forced oven to 180ºC/350ºF/Gas Mark 4.
2. Spread cauliflower florets and onion across two large baking trays. Drizzle with olive oil and sprinkle over cumin, paprika and a generous amount of salt and pepper. Toss together with hands until well coated. Place into the oven and bake for 40 minutes until cauliflower is cooked through and lightly brown.
3. While cauliflower is baking. Add 10ml olive oil into a saucepan over medium-high heat and add in couscous. Stir continually until toasted all over. Add in 250ml of water. Bring to the boil, reduce heat to medium, cover and simmer for 10 minutes until couscous is tender. Drain off any extra liquid.
4. To make Superfood Dukkah, add sunflower seeds, pistachios and cumin seeds into a dry frypan over medium heat. Toast for 5 minutes, tossing regularly until the cumin is fragrant and the seeds and nuts are lightly browned. Add in sesame seeds and toast for another minute until they are browned. Remove from the heat and stir through chia seeds.
5. Remove cauliflower and onion from the oven and place into a large mixing bowl. Add in couscous and spinach.Toss to combine.
6. Serve cauliflower salad with a dollop of yoghurt and a sprinkle of Superfood Dukkah.
Note
Styling by Gemma Lush.
A versatile dish that is great as a main or a side to a piece of meat. This is the recipe you'll turn to when you don't know what to make for dinner.
Ingredients
- 1 small head cauliflower, stalk and florets roughly chopped.
- 1 medium red onion, sliced into wedges.
- 1 tablespoon cumin, ground.
- 1 teaspoon smoked paprika, ground.
- 1 cup Israeli couscous.
- 2 cups baby spinach leaves.
- 100 g full-fat natural yoghurt.
Superfood Dukkah
- 2 tablespoons sunflower seeds.
- 1/4 cup pistachios, roughly chopped.
- 1 tablespoon white sesame seeds.
- 1 tablespoon chia seeds.
- 1 tablespoon cumin seeds.
Directions
- 1. Preheat a fan-forced oven to 180ºC/350ºF/Gas Mark 4.
2. Spread cauliflower florets and onion across two large baking trays. Drizzle with olive oil and sprinkle over cumin, paprika and a generous amount of salt and pepper. Toss together with hands until well coated. Place into the oven and bake for 40 minutes until cauliflower is cooked through and lightly brown.
3. While cauliflower is baking. Add 10ml olive oil into a saucepan over medium-high heat and add in couscous. Stir continually until toasted all over. Add in 250ml of water. Bring to the boil, reduce heat to medium, cover and simmer for 10 minutes until couscous is tender. Drain off any extra liquid.
4. To make Superfood Dukkah, add sunflower seeds, pistachios and cumin seeds into a dry frypan over medium heat. Toast for 5 minutes, tossing regularly until the cumin is fragrant and the seeds and nuts are lightly browned. Add in sesame seeds and toast for another minute until they are browned. Remove from the heat and stir through chia seeds.
5. Remove cauliflower and onion from the oven and place into a large mixing bowl. Add in couscous and spinach.Toss to combine.
6. Serve cauliflower salad with a dollop of yoghurt and a sprinkle of Superfood Dukkah.
Note
Styling by Gemma Lush.