Yogurt-Roasted Cauliflower
over Pearl Couscous with Lemon-Feta Vinaigrette
Cooking time
20 minutes
Servings
2/4
Calories
700 /serving
Looking for an original vegetarian meal? Choosing this recipe is the right call-iflower! The white florets aren’t used to starring roles, but they deserve top billing this time. Swathed in creamy yogurt, lemon juice and tangy seasonings from our Mediterranean Shores blend, they’re bronzed in a super-hot oven until the edges char. Turn up the charm with a salad of delightfully nibbly pearl couscous and leafy greens, zippy with lemon, crumbled feta and fresh oregano.
We will send you:
- 300g Cauliflower florets
- 1 Bunch of oregano
- 1 Lemon
- 165g Multicoloured pearl couscous
- 60g Feta
- 100g Greek yogurt
- 120g Baby greens (baby spinach or kale)
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Milk, Mustard, Wheat
You will need:
Medium pot
Strainer
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
32 g
Saturated Fat
8 g
Sodium
680 mg
Total Carb
82 g
Sugars
7 g
Protein
26 g
Fibre
9 g
Preparation
Roast the cauliflower
Preheat the oven to 475°F. Bring a medium pot of salted water to a boil. Juice the lemon. In a large bowl, combine the yogurt, ⅓ of the lemon juice, a drizzle of oil, ⅔ of the spices and S&P. Add the cauliflower (halve if large); toss well. Arrange on a lined sheet pan and roast, stirring halfway, 18 to 20 min., until lightly browned and tender.
Boil the couscous
Meanwhile, add the couscous to the pot of boiling water; stir gently to separate. Boil, 8 to 10 min., until tender. Drain and rinse. Return to the pot and add the spinach, a drizzle of oil, the remaining spices and S&P; toss well.
Make the vinaigrette
Meanwhile, pick the oregano leaves off the stems; finely chop the leaves. In a small bowl, combine the remaining lemon juice, 2 tbsp oil (double for 4 portions), ½ the cheese (crumble if desired) and ½ the oregano.
Plate your dish
Divide the couscous between your plates. Top with the cauliflower. Garnish with the remaining oregano and cheese. Drizzle with the vinaigrette. Bon appétit!
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