Best Health

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

 ??  ??

Newspapers in English

Newspapers from Canada