Ingredients
- 1 large cauliflower head
- 2 tbsp olive oil
- 2 tsp Moroccan spice blend
- 40g Parmesan cheese, grated
- 200g wholemeal couscous
- 1/2 cup water
- 1/2 cup reduced salt vegetable stock
- 1 small red onion, finely chopped
- 1 small red capsicum, diced
- 1 small cucumber, diced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup sultanas or chopped dried apricots
- Juice of 1 lemon
Optional garnish:
- Extra fresh herbs (parsley, mint)
Method
- Preheat the oven to 200°C (180°C fan-forced) and line a baking sheet with parchment paper.
- Trim the leaves and stem of the cauliflower, leaving the core intact. Carefully slice the cauliflower from top to bottom into four thick steaks.
- In a small bowl, combine the olive oil and Moroccan spice blend. Brush both sides of the cauliflower steaks with the spice mixture.
- Place cauliflower on lined baking tray, pour a dash of water on the tray and cover with foil. Bake for 30 minutes. Remove foil and bake for another 15 minutes, until golden. Grate Parmesan onto cauliflower and bake for another 5 minutes.
Meanwhile, to prepare the couscous salad:
- Place the wholemeal couscous in a large bowl.
- In a small saucepan, bring the vegetable broth and water to the boil. Pour the boiling broth over the couscous, cover the bowl with a plate or plastic wrap, and let it sit for 5 minutes.
- Fluff the couscous with a fork to separate the grains.
- Once cooled, add the remaining ingredients to the couscous. Toss well to combine and season to taste.
- Serve the cauliflower steaks on top of the couscous salad. Garnish with extra fresh herbs, if desired.