23/12/2015

ROASTED CAULIFLOWER COUSCOUS


I got all my work done, which was a sh**load of work. I transferred myself 1000 km up north, which was a long journey with three kids. I shoveled tons of snow, which was great bicep & tricep exercise btw. I unset an old-school mousetrap, which was super scary. And I unpacked the full-packed car with skis and snowboards falling on your head from the roof box, which was simply just a dreadful task.

Now I'm on vacation. And when on vacation, I couldn't care less, if I'm a bit late with my Christmas-related recipe post.

So here you go, an almost-too-late-Christmas-recipe-gift to all of y'all who still need some inspiration for the holidays. From my salad book, Jäävuoren huippu, published in April.


ROASTED CAULIFLOWER COUSCOUS

1 cauliflower (ca. 800 g)
1/4-1/2 dl olive oil
1/2 tsp salt
4 dl couscous
1 pomegranate
100 g blanched almonds (ca. 1 1/2 dl)
100 g raisins (ca. 1 1/2 dl)
4 tbsp olive oil
2 tbsp lemon juice
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp salt
1/2 tsp black pepper
1 dl parsley finely chopped
1 dl mint finely chopped
  1. Cut cauliflower in 1-1,5 cm slices. Brush both sides with olive oil and place the slices on a baking tray. Sprinkle with salt and black pepper.
  2. Roast 30-35 minutes in 220°C.
  3. Cook couscous according to package directions. Set aside to cool.
  4. Seed the pomegranate. Toast almonds on dry pan until they start to get golden.
  5. Toss couscous together with raisins, almonds and pomegranate seeds.
  6. Mix olive oil, lemon juice and spices together and add to couscous.
  7. Chop herbs and add to couscous.
  8. Serve roasted cauliflowers on top of the couscous salad.

Merry merry merry Christmas & all the best for the new year!