Easy Berbere-Roasted Cauliflower Bowl
with Israeli Couscous & Veggie Toss
This abundant veggie delight is super easy to whip up and fuss-free guaranteed. With sweet honey and mild spices on warm morsels of roasted cauliflower, plus veggies and toasty pearl couscous, it'll disappear from the bowl in record time.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 portion
cauliflower
1 sachet
Berbere seasoning
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
Chopped Veggie Mix
1 packet
pistachios
(Contains Tree Nuts; May be present Gluten, Peanut, Sesame, Milk, Soy. )
1 packet
Israeli couscous
(Contains Gluten; )
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
Greek-Style Yoghurt
(Contains Milk; )
1 bunch
mint
Not included in your delivery
olive oil
1 tbs
honey
1.25 cup
water
Nutrition Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower so you get two pieces per person. In a large bowl, add the Berbere spice blend, garlic paste, honey, a splash of water and a drizzle of olive oil. Season with salt and pepper. Add the cauliflower and toss to combine. Place the cauliflower on a lined oven tray. Place the chopped veggie mix and a drizzle of olive oil on a second lined oven tray, then season with salt and paper. Toss to coat, then roast the cauliflower and veggies, until tender and charred, 25-30 minutes. In the last 5 minutes of cook time, add the pistachios to the side of the tray with the veggie mix and roast until toasted.
While the veggies are roasting, heat a large saucepan over a medium-high heat with a drizzle of olive oil. Add the Israeli couscous and toast, stirring occasionally, until golden, 1 minute. Add the water and vegetable stock powder. Reduce the heat to medium and simmer until the couscous is tender and the water has absorbed, 10-12 minutes. TIP: Add a splash of water if the couscous seems dry
Add the baby spinach leaves and the roasted veggie mix to the cooked couscous. Season to taste.
Divide the roast veggie Israeli couscous between plates and top with the Berbere-roasted cauliflower. Spoon over the Greek-style yoghurt. Tear over the mint leaves and sprinkle with the toasted pistachios.