Healthy cooking at home could be fun and result in some truly vibrant dishes. Our next stop is to cook a healthy bowl.
It combines all necessary nutrients, satisfies and leaves you fuller for longer. Read, you are not going to snack so often!
‘Nose to tail’ vegan cooking
This recipe is also using vegan ‘nose to tail’ approach, which means we are to use all bits of cauliflower in it, so no wastage.
You just need an oven to roast your veggies, blender to make zhoug and a multi cooker or simple pot to boil giant couscous.
We use giant couscous for its texture and more wholesome nature. You can use usual couscous but you won’t need to boil it, simply add boiling water, leave it for 10 minutes and then fluff it with a fork. Giant couscous is gorgeous though, so have a look for it at a supermarket.
How to cook a cauliflower bowl
To make it for four, you would need the following:
- 1 average cauliflower
- 1 tbsp turmeric
- 2 red onions or 3-4 shallots
- 2 tbsp raisins
- 4 medium tomatoes
And for the Zhoug, which is a North African dressing, you would need:
- 1/2 cup chopped coriander
- 1/2 cup chopped parsley
- 1 green chilli
- 1/2 tsp ground cumin
- 3 cloves garlic
- 2 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
Now, let’s make it, you would need circa 30 minutes for everything. We will multi-task just a little bit.
Start by preheating your oven to 200C. Cut cauliflower to small or medium florets. Preserve the leaves (set aside). Peel onions or shallots and cut in half. Arrange florets and onion halves on a baking tray, drizzle with sunflower oil (better used for roasting) and sprinkle generously with turmeric. Use more of it if desired. Roast for 20 minutes on a middle shelf at 180C. Watch it so it is not burned.
Cook your giant couscous according to pack instructions, circa 15 minutes. It should be soft but not mushy.
Whilst everything is cooking and roasting, make Zhoug by using your usual blender. Simply blitz all the ingredients. Try it, it should be fresh, fragrant and somewhat spicy. Add spice if desired.
After approximately 20 minutes your cauliflower and onions would be almost soft. You can now add leaves and raisins to your tray, toss it all to combine and roast for further 7-10 minutes (less if your leaves are quite small).
Basically, after that, it is done and you can serve. Start by arranging portions of couscous into your bowls, add leaves, then cauliflower, pieces of onions and tomatoes. Finish by pouring a generous amount of green Zhoug dressing on top.
Delicious, nutritious and doesn’t require too many ingredients or time to make.
Enjoy!
P.S. Share your creations with us.
