Roasted cauliflower with pearl couscous and feta by Karen McFarlane

Roasted Cauliflower with Pearl Couscous and Feta
Serves 4-6 as a side

1 head of cauliflower, cut into small florets
2 tbsp olive oil
1 cup (150 gm) pearl couscous
50gm unsalted butter
10 sage leaves
2 garlic cloves, finely chopped
1 tbsp coriander seeds, toasted and ground
Juice of 1 lemon
50 gm flaked almonds, toasted
100 gm Persian feta, drained  
Sea salt and freshly ground black pepper

Preheat oven to 180°C.

Coat the cauliflower with the oil, season well with salt and pepper and spread out on a large baking tray, roast for 30 minutes until golden and cooked.

Meanwhile, cook the pearl couscous in salted boiling water for about 5-7 minutes until tender, drain.

Melt the butter in a large frypan over medium-high heat, once foaming and nut brown (1-2 minutes) add the sage and stir gently until crisp, remove the sage and set aside on paper towel. Reduce the heat to medium, add the garlic and coriander, cook for 30 seconds, then add the cauliflower, couscous, lemon juice and almonds. Stir to coat everything well, season with salt and pepper. Transfer to serving plate and top with sage leaves and crumbled feta.

Karen is a food stylist, recipe developer, photographer and mum, you can follow her food and stories on Insta @foodloveau

 

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