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Orange-spiced cauliflower 'couscous'
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Whip up a flavorful, gluten-free orange-cauliflower couscous side dish for a healthy meal option.
Ingredients:
  • 1 head cauliflower, trimmed
  • 1.25 gm ground cumin
  • 1.25 gm smoked paprika
  • 36.40 gm extra virgin olive oil
  • 1 orange
  • 1 small red onion, finely chopped
  • 62.50 ml dried cranberries
  • 1 garlic clove, crushed
  • 1 long red chilli, chopped
  • 125.00 ml fresh coriander sprigs
Instructions:
  • Preheat your oven to 220C/200C fan-forced and line a large baking tray with baking paper.
  • Cut half of the cauliflower into bite-sized florets and spread them evenly on a baking tray. Sprinkle with cumin and paprika, then drizzle half of the oil over the cauliflower. Season with salt and pepper. Roast in the oven for 20 minutes until golden and tender.
  • Chop the remaining cauliflower into rough pieces and place them in a food processor. Pulse until finely chopped. Using a zester, remove the orange rind and set aside, then peel, segment, and finely chop the orange.
  • In a large frying pan over medium-high heat, heat the remaining oil. Add the onion and cook for 5 minutes until softened. Stir in the finely chopped cauliflower and cook for an additional 5 minutes. Add the cranberries, orange zest, garlic, and chili, then cook for another 5 minutes until the cauliflower is tender. Season with salt and pepper.
  • Mix half of the coriander and half of the roasted cauliflower into the couscous. Top the dish with the remaining cauliflower. Serve garnished with chopped orange and the rest of the coriander.

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