Cauliflower Couscous With Roast Veg

 
  • Cauliflower cous cous with roast veg & turmeric cream picnic recipe
  • Cauliflower cous cous with roast veg & turmeric cream picnic recipe
  • Cauliflower cous cous with roast veg & turmeric cream picnic recipe
  • Cauliflower cous cous with roast veg & turmeric cream picnic recipe
  • Cauliflower cous cous with roast veg & turmeric cream picnic recipe
  • Cauliflower cous cous with roast veg & turmeric cream picnic recipe
  • Cauliflower cous cous with roast veg & turmeric cream picnic recipe
  • Cauliflower cous cous with roast veg & turmeric cream picnic recipe
  • Cauliflower cous cous with roast veg & turmeric cream picnic recipe
  • Cauliflower cous cous with roast veg & turmeric cream picnic recipe
  • Cauliflower cous cous with roast veg & turmeric cream picnic recipe
  • Cauliflower cous cous with roast veg & turmeric cream picnic recipe
  • Cauliflower cous cous with roast veg & turmeric cream picnic recipe
  • Cauliflower cous cous with roast veg & turmeric cream picnic recipe
  • 10-30 minutes to prepare
  • 10-30 minutes to cook
  • Serves a family of 4 as a side dish
  • How to make

¼ cauliflower
1 red pepper
½ aubergine
2 courgettes
1 sweet potato
1 red onion
1 clove garlic
Drizzle vegetable oil / coconut oil for cooking 
200ml coconut cream (or single cream for a dairy, non-vegan alternative)
1 tsp turmeric 
Small handful of fresh coriander or herb of your choice to serve (optional)

Step 1

Break the raw ¼ cauliflower into florets, then blitz in a food processor to make ""cauliflower couscous"". Set aside

Step 2

Preheat your oven to 200°C / 180°Cfan / Gas Mark 6, then peel (if needed) and cut all the remaining vegetables into bite size pieces, approx. 2cm square. Bash the garlic in it's skin with the side of a knife and add to a roasting tray with the vegetables. Drizzle with a little oil and roast for approx. 20-25 minutes. Alternatively this could be cooked in a tray on the BBQ if you’re making this as a BBQ side dish and you have the BBQ already on

Step 3

Once nicely roasted spoon out the hot vegetables into a bowl and stir into the raw cauli cous cous. Remove the garlic clove and set aside

Step 4

To make a simple sauce, add the coconut cream (or single cream if you prefer) and turmeric into the same roasting pan and stir around to soak up the roasted vegetable flavours, just like when you make an old fashioned gravy. Chop the roasted garlic clove and stir into the sauce. Heat the sauce through over the hob, on the BBQ or by placing back in the oven for a couple of minutes and stir careful

Step 5

Pour the sauce over the cous cous and vegetables then chop the fresh coriander / herbs and sprinkle over the top. Can be eaten hot or cold. Mash the vegetables a little if you want a slightly softer texture

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Recipe notes

This is perfect for a summer BBQ side dish. Wonderful with some simply barbecued fish, meat or tofu. Serve warm or cold. Also delicious as a light lunch or snack.

You can swap the coconut cream for single cream for a non-vegan alternative if you prefer.

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