January 17, 2018
Main Dish, Side Dishes, Vegetables,
Cauliflower, Onions, Budget-Friendly, Quick Meals, Weeknight Meals, Food Processor, Oven Roast, Stove Top, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Spices more
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"From Super Food Ideas June '17."
Preheat oven to 220C/200C fan forced.
Line a large baking tray with baking paper.
Cut 1/2 the cauliflower into small florets and place on prepared tray and sprinkle with cumin and paprika and drizzle with 1/2 the oil and season with salt and pepper and then roast for 20 minutes or until golden and just tender.
Meanwhile, roughly chop remaining cauliflower and place in a food processor and process until very finely chopped and using a zester, remove rind from orange and set aside and then peel and segment and finely chop orange flesh.
Heat remaining oil in a large frying pan over medium-high heat and add onion and cook, stirring occasionally, for 5 minutes or until softened and then add finely chopped cauliflower and cook, stirring for 5 minutes and then add cranberries, orange zest, garlic and chilli and cook, stirring occasionally, for 5 minutes or until cauliflower is tender and then season with salt and pepper.
Toss 1/2 the coriander and 1/2 the roasted cauliflower through the 'couscous' and top with remaining cauliflower and serve sprinkled with chopped orange and remaining coriander.
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