Peri Peri Cauliflower & Couscous Bowl

• Cauliflower(2)
• Couscous(240 g)
• Bell pepper(2)
• Onion(1)
• Garlic(4 cloves)
• Lemon(1)
• Flat Leaf Parsley(15 g)
• Olive oil(5 tbsp)
• Tomato paste(2 tbsp)
• Hot sauce(2 tbsp)
• Smoked paprika(2 tsp)
• Paprika(1 tsp)
• Dried Oregano(1 tsp)
• Cumin(1 tsp)
• Chili flakes(½ tsp)
• Vegetable Broth(300 ml)
• Salt(1½ tsp)
• Black pepper(¾ tsp)

Method

1. 1

   Heat the oven to 220°C. Trim the leaves from {Cauliflower}, then slice each one through the center into 2 thick steaks. Finely chop the {Onion}, slice the {Bell pepper}, mince the {Garlic}, chop the {Fresh parsley}, and cut the {Lemon} into halves.

   ~15 min

2. 2

   In a large bowl, mix {Olive oil}, {Tomato paste}, {Hot sauce}, {Smoked paprika}, {Paprika}, {Oregano}, {Cumin}, {Chili flakes}, {Salt}, {Black pepper}, and half the {Garlic}. Rub most of the glaze over the {Cauliflower} steaks and toss the loose florets in any extra glaze.

3. 3

   Arrange the glazed {Cauliflower} on a tray and roast for 25 minutes, turning once halfway, until the edges are golden and the centers are tender.

   ~25 min

4. 4

   Meanwhile, heat {Olive oil} in a saucepan over medium heat. Cook the {Onion}, {Bell pepper}, and remaining {Garlic} for 5 minutes until softened. Stir in the {Couscous}, then pour in the {Vegetable Stock}. Cover, take off the heat, and let it stand for 10 minutes.

   ~15 min

5. 5

   Fluff the couscous with a fork, then stir through the chopped {Fresh parsley}, a squeeze of half the {Lemon}, and a pinch more {Salt} if needed. Divide the couscous into bowls and top each with a roasted {Cauliflower} steak. Serve with the remaining {Lemon} on the side.

   ~10 min