This cauliflower dish is one of my favourite winter recipes, and I often make it mid-week to go with simply grilled lamb cutlets. Be sure to use good butter because it’s essentially the dressing for everything in the dish and you want it to be delicious. I like cultured butter if you can find it, or better yet, hunt some down, it’ll be worth it.
What you need:
1 head of cauliflower, cut into small florets
2 tbsp olive oil
1 cup (150 gm) pearl couscous
50 gm unsalted butter
10 sage leaves
2 garlic cloves, finely chopped
1 tbsp coriander seeds, toasted and ground
Juice of 1 lemon
50 gm flaked almonds, toasted
100 gm feta
Sea salt and freshly ground black pepper
What to do:
Preheat oven to 180°C fan forced.
Coat the cauliflower with the oil, season with salt and pepper and spread out on a baking tray, roast for 25-30 minutes until golden and cooked. Meanwhile, cook the pearl couscous in salted boiling water for about 5-7 minutes until tender, drain and set aside.
In a large frypan over high heat, melt the butter until foaming and nut brown (1-2 minutes) add the sage and stir gently until crisp, remove the sage and set aside. Reduce the heat to medium, add the garlic and coriander, cook for 30 seconds, then add the cauliflower, couscous, lemon juice, almonds and stir to coat everything well, season with salt and pepper. Transfer to serving plate, top with sage leaves and crumbled feta and serve.
