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Roast cauliflower with almonds, Israeli couscous and za’atar


"We use za'atar at the restaurant occasionally, and in a dish with cauliflower and smoked egg yolk it's particularly good," says Greeno. "This is a more home-friendly version - make sure you get some crusty bread to mop up the oil-spice mix."

You'll need

70 ml olive oil 150 gm Israeli couscous 1 small cauliflower, cut into 4 pieces through the stem 40 gm butter, coarsely chopped 2 tbsp za’atar 100 gm raw almonds

Method

  • 01
  • Heat 1 tbsp oil in a saucepan over medium-high heat, add couscous and stir to toast and coat (1-2 minutes). Add 500ml water and a pinch of salt, bring to the boil, reduce heat to medium, cover and simmer until tender (8-10 minutes). Drain off any excess liquid and set aside.
  • 02
  • Meanwhile, heat remaining oil in a large frying pan over medium-high heat, add cauliflower and cook, turning occasionally, until golden brown (8-10 minutes). Add butter and za’atar, and cook, basting cauliflower with butter, until just tender (1-2 minutes). Add almonds and couscous, toss to combine, season to taste and serve.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Feb 2014

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