NSmaybe it’s my love for the works of Constance Sprite and Margaret Costa and for the nostalgic world that their writing evokes; perhaps it is my rampant obsession with mango chutney and something I can put it in (bhajis, spiced eggs, sandwiches … the checklist goes on); or maybe it is simply my ardour for spices and the best way they take me to distant lands. No matter. The refined seasoning of one thing “coronation” and a lush, vibrant panicle of garlic, lemon, recent herbs, coriander seeds and pomegranate make this midweek dinner blissful.
Cauliflower salad in bubbles “coronation” with fragrant couscous and pomegranate
To do that, you have to a scorching grill or bake the cauliflower within the oven on the very best setting till it turns black and caramelized in locations.
Put together half-hour
Prepare dinner 10 minutes
100 g couscous
3 tsp coriander seed, crushed
Salt and pepper
1 giant head cauliflower
1 tablespoon gentle curry powder
3 tablespoons further virgin olive oil
175 ml Greek yogurt
1 small clove of garlic, peeled and crushed
1 rounded tablespoon mango chutney
Juice of 1 small lemon
1 handful mint leavessliced
1 giant handful coriander leavessliced
30 g toasted almonds in flakes
1/2 pomegranate seeds
Put the couscous in a bowl, pour 200 ml of boiling water and add a teaspoon of coriander seeds, a number of salt and pepper. Stir as soon as, cowl and let sit for 10 minutes.
Within the meantime, warmth up the grill. Break the cauliflower into florets, discarding the powerful outer leaves however leaving the younger ones, then place on a lined baking sheet. Mix curry powder, remaining coriander seeds, two tablespoons butter and 75 ml yogurt, season generously, then rub all buds till utterly coated. Grill for 5 to eight minutes, till the cauliflower is charred across the edges and tender within the center.
Whisk remaining yogurt, garlic, mango chutney, and half lemon juice in a bowl or jam jar. Open the couscous and ensure it’s gentle (if not, add one other 50 ml of boiling water and depart for an additional 5 minutes). Stretch it out with a fork, then add the remainder of the olive oil, lemon juice and every part however a number of herbs.
After the cauliflower is cooked, add it to the yogurt sauce and examine the seasoning. Switch the couscous to plates, high with cauliflower and sauce, sprinkle with almonds, pomegranate seeds and a closing scatter of herbs and let the hordes settle.
Easy flexibility …
When you do not need to eat dairy, strive coconut yogurt or make a cashew “cream” with soaked cashews. The marinade can also be scrumptious for hen legs which might be slowly sautéed at about 170 ° C till golden brown and crispy.