HARISSA CAULIFLOWER TRAYBAKE
SERVES 4 | TOTAL 1 HOUR 20 MINUTES INGREDIENTS
1 head of cauliflower (1¾ lbs) 3 mixed-color peppers 14 oz ripe tomatoes 1 bulb of garlic 2 tablespoons olive oil 2 tablespoons red wine vinegar 2 heaping tablespoons rose harissa 2 cups couscous 1 bunch of mint (1 oz) 8 tablespoons plain yogurt
METHOD
1. Preheat the oven to 425ºF. Cut the cauliflower into quarters. Quarter the peppers and halve the tomatoes, removing and discarding the seeds. Break the unpeeled garlic bulb into cloves. Mix it all in a large sturdy roasting pan with 2 tablespoons each of olive oil and red wine vinegar, the harissa, a pinch of sea salt and black pepper and a good splash of water. Cover the pan tightly with aluminum foil, put it on a medium heat on the stove, and when it starts to sizzle, transfer it to the oven for 40 minutes. 2. Get the pan out of the oven, remove the foil, tilt the pan and spoon all the juices into a pitcher for later. Return the pan to the oven for 20 minutes, to get golden. Place the couscous in a bowl, add a pinch of salt and pepper, then just cover with boiling kettle water, and cover. Blitz the mint leaves with 6 tablespoons of yogurt in a blender until smooth, then ripple it back through the remaining yogurt. Fluff up the couscous. Warm the reserved juices. Squeeze the soft garlic out of the skin. Serve it all together, sprinkled with mint leaves. Energy 513kcal; Fat 14g; Sat Fat 2.7g; Protein 18.9g; Carbs 82.4g; Sugars 19.2g; Salt 1.4g; Fibre 10.8g