1 teaspoon chilli flakes

This was a new dish we tried, I’ve never roasted cauliflower before, I didn’t know you could. We were surprised at how delicious it was, although with the dried chillies a little bit too hot for me. With a little saved butter bean stew heated up from yesterday, there was enough food to fill us up.

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Breakfast
Toast or Porridge

Lunch
Cheese and tomato toasty

Dinner
Roasted Cauliflower and cous cous

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Spiced Roast Cauliflower with Couscous  
Adapted from Delicious Magazine

Ingredients

1/2 cauliflower
1/2 red pepper
Handful of the red onion slices
3 tablespoons olive oil
1/2 tablespoon ground cumin
1/2 tablespoons ground coriander
1 teaspoon chilli flakes
1 teaspoon turmeric
1 teaspoon fennel seeds
1 100g packet of couscous
A 2 inch piece of cucumber finely chopped
1/2 a tomato finely chopped
Tablespoon of red onion finely chopped

For the herby dressing (optional)

1 tablespoon lemon juice
2 tablespoons olive oil
1 garlic clove crushed
Few stalks of parsley
Few stalks of mint
Teaspoon of chilli flakes

Method

Preheat the oven to 200°C or Gas Mark 6

Put the cauliflower, peppers and red onion on to a baking tray and toss in the oil. Mix all the spices together and sprinkle over them, then roast in the oven for about 25 minutes.

While the vegetables are cooking put the couscous in a medium size bowl and add boiling water to the amount on the packet instructions. Then leave with a plate on top to steam.

Meanwhile chop the salad ingredients finely to mix into the couscous before serving

To make the dressing mix all the ingredients together in a small bowl or jar and season to taste with salt and pepper.

When the vegetables are cooked, mix the couscous with the chopped salad and layer a serving dish with it, then add the roasted vegetables and spoon on the herby dressing if using.

This dish is nice with a little leftover butter bean stew or some hummus if you have some.

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