CRUNCHY CAULIFLOWER COUSCOUS WITH ROASTED FIGS
(Serves 2) 1 small cauliflower, broken into florets 1tsp (heaped) coconut oil 2 shallots, finely diced 1 large carrot, finely diced 2 garlic cloves, grated 1cm piece of fresh ginger, grated Handful of raisins Handful of toasted flaked almonds Sea salt and freshly ground black pepper
For the ras el hanout:
1tsp (heaped) ground cumin 1tsp ground coriander 1tsp turmeric 1/2tsp ground ginger 1/2tsp allspice 1/2tsp paprika 1/4tsp cinnamon 1/4tsp freshly grated nutmeg
For the roasted figs:
2 ripe figs 1tsp coconut oil Drizzle of agave nectar Pomegranate molasses Salt
1tsp (heaped) Quick Preserved Lemons (recipe below) Creamy Courgette Dip (recipe below) Preheat the oven to 180C/gas mark 4. Prepare the roasted figs. Run a knife through the figs so that they form quarters but be sure to leave them attached at the bottom. Grease a small ovenproof dish with the coconut oil. Place the figs in the dish, drizzle with agave and pomegranate molasses and sprinkle over some salt. Roast for 25-30 minutes or until they are soft and juicy.
Meanwhile, put the cauliflower in a food processor and pulse until it becomes like couscous.
Heat the coconut oil in a heavy-based frying pan. Add the shallots, carrot, garlic and ginger and fry over a medium heat until they begin to soften. Fry for five minutes before adding the cauliflower couscous.
Add the ras el hanout spices to the pan and stir-fry for about 10 minutes. Take off the heat and stir through the raisins. Check for seasoning and set aside to cool for a few minutes before adding the flaked almonds, reserving a few for serving. TO MAKE THE QUICK PRESERVED LEMONS: 2 large lemons, unwaxed, preferably organic 6tbsp agave nectar