I love roasted cauliflower, it has s really delicious creamy taste and thankfully I had something to cook for or this would have probably been eaten before the christening. Most of the ingredients would be in your cupboard and this dish is super cheap to make.
Seasoned well, tastes lush.
Preparation: 20 minutes
Cooking time: 20 minutes
- 1 cauliflower
- 1 small punnet of cherry tomatoes
- 1 tin of chickpeas
- Cous cous
- Red pesto
- Olive oil
- Salt and pepper to season
- 4 mushrooms
- 1 Pepper
- 1 garlic
- Tin of black olives (no pips)
- 1 onion
- Saltanas or raisins
- Peel and roughly chop the onion. Trim off any leaves and the dry end from the cauliflower stalk, then finely slice the remaining stalk and chop the head into smallish florets.
- Heat the oven to gas mark 4/180, line a baking tray with parchment paper, lay the cauliflower on the tray and add seasoning and a little oil. Bake for 15-20 mins until the roasted cauliflower starts to colour.
- Meanwhile, fill a small pan with water and bring to the boil.
- Place the couscous into a bowl, pour over 220ml of the boiling water, then cover with a plate and set aside for 5 to 10 minutes, or until absorbed.
- In a wok, add a glug of oil, add garlic and the chopped onion and cook for a minute. Add mushrooms and pepper and cook for a few minutes more.
- Take the cauliflower out of the oven, let cool for a few minutes then add to the wok and stir. Add the tomatoes and olives and mix for a few minutes on a low heat.
- Drain your chickpeas and add to wok. Mix for a few minutes then turn off the heat.
- Fluff up the couscous with a fork and add to a larger bowl with your veg mix, pesto and stir. Add a little lemon and parsley to add some seasoning. Top with a few raisins and enjoy.
Nice and yummy!