The Pulses & Grains Cookbook by Merchant Gourmet

Author:Merchant Gourmet
Language: eng
Format: epub
Tags: ebook
Publisher: Quadrille Publishing Ltd
Published: 2018-10-07T16:00:00+00:00

For the tahini dressing

• 2 tbsp tahini

• 2 cloves of garlic, peeled and crushed

• juice of ½ lemon

METHOD

1. To make the roasted cauliflower, preheat the oven to 190°G (170°C fan)/Gas mark 5. Line a baking tray with baking parchment.

2. Slice the cauliflower into 4 large steaks, brush them all over with the olive oil and sprinkle with the sumac, cumin and garlic powder. Season with the salt and pepper.

3. Lay the cauliflower steaks on the baking tray and roast for 15–20 minutes or until just tender and starting to char around the edges.

4. Meanwhile, prepare the lemon couscous. Heat the olive oil in a large frying pan, add the couscous and fry it for 2 minutes. Add 400ml water and simmer for 15 minutes until the couscous has absorbed the water and the grains are tender. Rinse under cold water and drain well.

5. Stir the lemon zest and juice and sumac into the couscous, followed by the pomegranate seeds and mint leaves, reserving a few of the seeds and leaves for garnish. Season.

6. To make the tahini dressing, in a small bowl, mix together the tahini and crushed garlic. Gradually whisk in 2 tablespoons water until the mixture has a creamy consistency. Add the lemon juice and season to taste.

7. Serve the lemon couscous with the cauliflower steaks on top. Drizzle over the tahini dressing and scatter over the reserved pomegranate seeds and mint leaves.

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