Zaatar Cauliflower & Couscous

• Cauliflower(1)
• Olive oil(5 tbsp)
• Za'atar(2 tbsp)
• Cumin(1 tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Pomegranate molasses(2 tbsp)
• Lemon(1)
• Couscous(240 g)
• Vegetable Broth(300 ml)
• Red Onion(1)
• Flat Leaf Parsley(20 g)
• Fresh mint(10 g)
• Pomegranate Seeds(120 g)
• Pine Nuts(40 g)optional

Method

1. 1

   Heat the oven to 220°C. Trim the leaves from {Cauliflower} and carefully trim the stem so it can sit flat, keeping the head whole. In a small bowl, mix {Olive oil}, {Za'atar}, {Cumin}, {Salt}, and {Black pepper}. Rub the mixture all over the cauliflower, getting into the crevices.

   ~10 min

2. 2

   Set the cauliflower on a lined tray and roast for 25 minutes, until tender in the center and golden at the edges.

   ~25 min

3. 3

   While the cauliflower roasts, finely chop {Red Onion}, {Fresh parsley}, and {Fresh mint}. Zest and juice {Lemon}.

   ~5 min

4. 4

   Put {Couscous} in a heatproof bowl with the lemon zest and half the lemon juice. Pour over hot {Vegetable Stock}, cover, and leave for 5 minutes. Fluff with a fork, then fold through the chopped onion, parsley, mint, and 1 tbsp of the remaining {Olive oil}.

   ~5 min

5. 5

   Toast {Pine Nuts} in a dry pan for 2 to 3 minutes until lightly golden, then take off the heat.

   ~3 min

6. 6

   Spread the couscous onto a wide platter. Set the roasted cauliflower on top, spoon over {Pomegranate molasses}, and scatter with {Pomegranate Seeds} and the toasted pine nuts. Finish with the remaining lemon juice to taste, then serve.

   ~0 min