- 1 large cauliflower (about 650g/1lb 7oz trimmed weight)
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- 1 tsp allspice
- 1 tsp ground cinnamon
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 25g flaked almonds, toasted
- 1 red onion, finely chopped
- 200g pack feta, crumbled
A creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
- 110g tub pomegranate seeds
- juice 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- ½ small pack parsley, finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- ½ small pack mint, finely chopped, plus a few leaves to garnish
There are several types of mint, each with its own subtle difference in flavour and appearance.…
Heat oven to 200C/180C fan/gas 6. Remove the outer leaves from the cauliflower and the hard inner core, then roughly chop up the florets (don’t worry about how they look, they are going to be blitzed). Put the cauliflower in the large bowl of a food processor, blitz for 30 secs until it resembles couscous grains, then tip into a large bowl.
Mix the spices and olive oil into the cauliflower and season to taste. Spread the cauliflower ‘couscous’ out on a large baking tray in an even, thin layer. Roast for 12 mins, mixing halfway through so that it is evenly toasted, then set aside to cool slightly.
Once at room temperature, stir through the remaining ingredients and season to taste, then sprinkle over the mint leaves.