Bowl’d – Crazy for Cauli
Ingredients
- ½ cup Israeli couscous
- ½ cauliflower cut into small florets
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp olive oil
- 100 g spinach
- 2 Tbsp fresh parsley leaves picked
- ¼ cup sliced almonds
- salt & pepper to taste
Whipped Feta
- 1 clove garlic minced
- 90 g feta
- 4 Tbsp unsweetened Greek yoghurt
- ½ lemon juiced
- salt & pepper to taste
Instructions
- Before you startPreheat oven to 210°C (or 200°C fan bake) and line an oven tray. Bring a pot of salted water to a boil on high heat.
- Prep and cook cauliflower & couscousCook couscous according to packet instructions (approximately 8-10 minutes), or until couscous is tender. Drain well through a sieve and transfer to a mixing bowl.Cut cauliflower into small florets. Toss onto lined oven tray with measure of spices and oil and spread in a single layer. Season with salt and pepper. Bake for 15-20 minutes, until cauliflower is tender and browned.
- Make whipped fetaMeanwhile, mince garlic clove and add to a bowl with feta, yoghurt and lemon juice. Whisk well. Add salt and pepper to taste.
- Finish cauliflower & couscousWhen cauliflower has finished baking, add to mixing bowl with couscous and remaining salad ingredients and toss to combine. Pick fresh parsley and set aside for serving.
- ServeSpread whipped feta onto plates. Spoon over cauliflower, couscous salad and top with sliced almonds and fresh parsley. Enjoy!
- Tip:– For a richer nuttier taste, toast your sliced almonds in a tsp of olive oil and a sprinkle of sea salt.
