This is a variation on a recipe I found recently, but have given it a bit of a twist by using paprika rather than chilli, and modifying a few other things to make it more child-friendly for my discerning family! I have always loved roasted cauliflower, especially the way it takes all the bitterness out of what I think is an underused vegetable. I will definitely be putting this on the menu of my cafe when I open!
1 large cauliflower, cut into florets
1 x 400g can good quality chopped tomatoes
1 tsp sugar
50ml olive oil
1 tsp sweet smoked paprika
Salt and freshly ground black pepper
2 tbs pine nuts
1 clove garlic, finely chopped
Small handful of roughly chopped parsley
2 tbs fresh lemon juice
For the couscous;
2 tbs lemon juice
1 tbs olive oil
Salt and pepper
1. Preheat the oven to 175C.
2. Heat the oil in a large wok and the cauliflower and sugar and cook over a low heat, until the cauliflower begins to soften then raise the heat to brown the cauliflower for a further 5 minutes.
3. Add the tomatoes and paprika, season, then cook for a further 5 minutes.
4. Add the pine nuts, chopped garlic and 50ml water, stir well then transfer to an ovenproof casserole dish. Bake for about 30 minutes then stir in the parsley and lemon juice and let stand at room temperature.
5. Meanwhile, add enough boiling water to the couscous to cover by approx. 1 cm, add the lemon juice, oil and seasoning and stir well. Cover and leave for 10 minutes.
6. When absorbed, break up the couscous with a fork, and serve with the warm cauliflower.