Roast Cauliflower, Cherry Tomato & Couscous Peppers
INGREDIENTS (Serves 2)
◆ 250g cauliflower florets
◆ 2tbsp olive oil
◆ 80g couscous or bulgur
wheat
◆ 300ml hot vegetable stock
◆ 8 cherry tomatoes, halved
◆ 100g marinated tofu,
chopped
◆ 1tbsp chopped fresh thyme, plus sprigs to garnish
◆ 1tsp peri-peri seasoning or
mild chilli powder
◆ 2 red and 2 yellow peppers, tops trimmed off & reserved, deseeded
1
Preheat the oven to 210°C, fan oven 190°, Gas Mark 7. Put the cauliflower into a roasting tin, drizzle with 1tbsp olive oil and toss to coat. Roast for 18-20min until tender and slightly charred. 2
Meanwhile, put the couscous into a bowl and pour over the hot vegetable stock. Set aside to swell. If using bulgur wheat, simmer in the stock for 8-10min until tender. Drain. 3
Stir the cauliflower, tomatoes, tofu, thyme and peri-peri seasoning or chilli powder through the couscous or bulgur wheat. Stand the peppers in the roasting tin and spoon in the filling. Replace the pepper tops. 4 Roast for 20-25min, until the peppers are tender. Serve, garnished with thyme sprigs.
Cook’s tip: Trim a tiny slice from the base of the peppers to help them stand up.