Mediterranean couscous with roasted cauliflower steaks
Servings: 2 people
Calories:
Recipe printed from www.easycheesyvegetarian.com
Ingredients
- 1 head cauliflower (2 steaks only - you’ll have some left over)
- 1 tbsp oil
- 1 tsp white miso paste
- 1 tsp tomato puree
- 1 tsp wholegrain mustard
- 1/2 tsp dried thyme
- 180 g giant couscous (~ 1 cup) - I used wholegrain
- 1/2 tbsp oil
- 2 large handfuls fresh spinach, roughly chopped
- 2 cloves garlic, minced
- 1 tbsp basil pesto (use vegan pesto if necessary)
- 6 pieces marinated artichoke hearts, roughly chopped
- 3 tbsp sliced black olives
- 6 pieces sun-dried tomatoes, chopped
- Salt
- Black pepper
Instructions
- Heat the oven to 190°C (Gas Mark 5 / 375°F).
- Cut the head of cauliflower in half, and cut a thick slice from each half, making sure each slice stays together at the stem. Set aside any smaller florets for an alternative use.
- In a small bowl, combine the miso, tomato puree, mustard and dried thyme, and mix thoroughly. Use the back of a spoon to spread the marinade over the two slices of cauliflower. Place on a baking tray, and roast for around 30 minutes, until the cauliflower is tender and crispy.
- Meanwhile, boil the giant couscous in plenty of water, until cooked (around 10-15 minutes), then drain.
- Heat a dash of oil in a large frying pan, and add the chopped spinach and garlic. Cook over a medium heat for a couple of minutes, until the spinach has wilted. Add the drained couscous to the pan, along with the pesto, artichokes, olives, and sun-dried tomatoes. Mix well to combine, and cook until everything is piping hot. Season to taste, and serve with the roasted cauliflower steaks.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.