Cooking Instructions
1.
Preheat the oven to 220°C/200°C fan/gas mark 7.
2.
Toss the
shallots (6)
and 1 tablespoon of
oil (15 mL)
in a large roasting tray. Roast in the preheated oven for 10 minutes.
3.
Meanwhile, preheat a frying pan or griddle over a high heat. Put the remaining
oil (15 mL)
in the pan and char the
cauliflower steaks (1 head)
on both sides, turning each one after 1-2 minutes.
4.
Add the charred cauliflower steaks to the pan with the roasting shallots, adding a generous sprinkling of the
za'atar (20 g)
. Scatter the pine nuts over the top of the cauliflower and return to the oven. Roast for 7-10 minutes, until both the cauliflower and
pine nuts (100 g)
are golden.
5.
Combine the
couscous (300 g)
,
butter (30 g)
,
apricots (50 g)
,
lemon juice and zest (1)
,
saffron (1 pinch)
,
salt (to taste)
and
pepper (to taste)
in a large, heatproof bowl and pour over 800 ml of boiling water. Leave to soak for about 10 minutes, until all the water has been absorbed, then gently break apart and fluff up with a fork. Season to taste.
6.
Serve the couscous with the cauliflower steaks and roasted shallots and top with a scattering of torn
mint leaves (to taste)
and
pomegranate seeds (to taste)
.