Orange-Spiced Cauliflower Couscous

By author photo Jenny Craig Team

meal-ideas

A delicious, stunner of a dish, this orange-spiced cauliflower couscous will solidify your title as the master chef at home.

Serves 4

INGREDIENTS
1 head cauliflower, trimmed
½ tsp ground cumin
½ tsp smoked paprika
1 tsp vegetable stock powder
Pepper, to taste
1 orange, zested and segmented
1 small red onion, finely chopped
1 garlic clove, crushed
1 tbsp dried cranberries
½ cup fresh coriander sprigs
Seeds from ½ pomegranate

Preparation time: 35 minutes

METHOD

1.  Preheat oven to 200°C (180°C fan-forced). Line a large oven tray with non-stick baking paper.

2. Cut ½ the cauliflower into small florets. Place on prepared tray. Sprinkle with cumin, paprika and ½ tsp vegetable stock powder. Roast for 20-25 minutes or until golden and just tender.

3. Meanwhile, roughly chop remaining cauliflower. Place in a food processor and process until finely chopped to a consistency similar to couscous.

4. Heat remaining stock in a large frying pan over medium-high heat. Add onion. Cook, stirring occasionally, for 5 minutes or until softened. Add garlic and cook for 2 minutes. Add cauliflower
couscous and cook, stirring often for 5 minutes. Add cranberries and orange zest. Cook, stirring, for 5 minutes or until cauliflower is tender, then remove from heat and season with pepper.

5. Toss ½ the coriander and ½ the roasted cauliflower through the ‘couscous’. Serve couscous topped with remaining cauliflower, orange segments, and garnish with remaining fresh coriander and pomegranate seeds.

 

related articles

  • Need some comfort food? Try our new winter menu items!

    By author photo Jenny Craig Team

    Try our new Winter comfort food menu items! Available from the 11th of May...

    Read More
  • Jelena Dokic’s Mediterranean Omelette

    By author photo Jenny Craig Team

    Jelena Dokic shares her favourite way to serve our traditional Cheese & Chive Omelette...

    Read More
  • New menu items to enjoy this summer

    By author photo Megan Alsford

    With the start of the new year comes a new menu and five tasty new additions...

    Read More