I believe sunny evenings should always be celebrated, especially in Leeds, which makes this recipe a real winner for last-minute picnics in the park. It’s so quick and easy to make, but it looks amazing and tastes incredible. Having recently switched to becoming a Flexitarian, in an aim to make a more positive impact on the planet, I prefer it on its own as a delicious Vegan main, but it also works as a tasty accompaniment with chicken or fish.See method...
- Preheat oven to 220C/200 fan/gas 7
- Break the cauli in to florets, discard the outer leaves but halve the small ones and set to one side. Trim the stem and cut into small chunks.
- Put the cauli florets and stem, onions, turmeric, cumin seeds, chilli flakes and a pinch of salt into a non-stick roasting tin. Spray with low calorie cooking spray, toss well and roast for 15 mins.
- Add the leaves set aside earlier to the tin and turn everything and roast for a further 15 mins until the cauli is tender.
- Meanwhile, put all the pesto ingredients into a food processor and blitz until you have a paste, add a bit of water if needed and season to taste.
- Cook the couscous according to the pack instructions and drain well.
- Add the roasted veg to the couscous, toss together and scatter over the pomegranate seeds and drizzle over the pesto.
- 1 large or 2 small cauliflowers
- 2 red onions chopped
- 1 tsp turmeric
- 2 tsp cumin seeds
- 1 tsp dried chilli flakes
- Low calorie cooking spray
- 400g couscous
- 100g pomegranate seeds to serve
- Sprinkle of fresh coriander to serve
- For the coriander pesto:
- Juice of 1 lemon
- 2 garlic cloves crushed
- Small pack fresh coriander
- Small pack parsley, thick stalks discarded
- 2 mild green chillies deseeded
Perfect for picnicsMyself and my partner Tom took this in our flasks to our picnic and it was perfect. Thanks for the inspiration Thermos!