Name: Za’atar-crusted cauliflower with saffron couscous
Total time: 2400 s
Yield: 4
Ingredients: 3 tablespoon za’atar; 6 shallot; 2 tablespoon vegetable oil; 1 head cauliflower; 100 gram pine nuts; 300 gram couscous; 30 gram butter; 50 gram dried soft apricot; 1 lemon; 1 pinch saffron threads; to taste salt; to taste black pepper; to taste mint leaves; to taste pomegranate seeds

Step 1

Preheat the oven to 220°C/200°C fan/gas mark 7.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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) .

Za’atar-crusted cauliflower with saffron couscous

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