Za’atar-crusted cauliflower with saffron couscous

14 INGREDIENTS • 6 STEPS • 40MIN

Za’atar-crusted cauliflower with saffron couscous

Recipe
Full of middle eastern flavours including some sumac, sesame seeds, thyme and salt, our nutty-tasting za’atar seasoning transforms roasted veggies, so is perfect for the cauliflower here.
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Full of middle eastern flavours including some sumac, sesame seeds, thyme and salt, our nutty-tasting za’atar seasoning transforms roasted veggies, so is perfect for the cauliflower here.
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Marks & Spencer
We love nothing more at M&S Food than inspiring our customers with easy, delicious family recipes using our great produce. We’re on a mission to help you create incredible tasting food whatever the occasion.

40MIN

Total time

Ingredients

Servings
4
3 tbsp
za’atar
6
shallots, thinly sliced
2 tbsp
vegetable oil
1 head
cauliflower
cut into 4 x 2.5-cm thick steaks
100 g
pine nuts
For the couscous
300 g
couscous
30 g
butter
50 g
M&S Collection soft eating apricots, chopped
1
M&S Remarksable Value lemon, zested, juiced
1 pinch
saffron threads
to taste
salt
to season
to taste
black pepper
to season
To garnish
to taste
torn mint leaves
to taste
M&S pomegranate rubies

Nutrition per serving

VIEW ALL
Calories
644kcal
Fat
28.9 g
Saturates
12.1 g
Sugars
10.6 g
Salt
365.9 mg
Love This Recipe?
Add to plan
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Za’atar-crusted cauliflower with saffron couscous
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author_avatar
Marks & Spencer
We love nothing more at M&S Food than inspiring our customers with easy, delicious family recipes using our great produce. We’re on a mission to help you create incredible tasting food whatever the occasion.

Method

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step 1
Preheat the oven to 220°C/200°C fan/gas mark 7.
step 2
Toss the shallots (6) and 1 tablespoon of oil (1 tbsp) in a large roasting tray. Roast in the preheated oven for 10 minutes.
step 3
Meanwhile, preheat a frying pan or griddle over a high heat. Put the remaining oil (1 tbsp) in the pan and char the cauliflower steaks (1 head) on both sides, turning each one after 1-2 minutes.
step 4
Add the charred cauliflower steaks to the pan with the roasting shallots, adding a generous sprinkling of the za'atar (3 tbsp). Scatter the pine nuts over the top of the cauliflower and return to the oven. Roast for 7-10 minutes, until both the cauliflower and pine nuts (100 g) are golden.
step 5
Combine the couscous (300 g), butter (30 g), apricots (50 g), lemon juice and zest (1), saffron (1 pinch), salt (to taste) and pepper (to taste) in a large, heatproof bowl and pour over 800 ml of boiling water. Leave to soak for about 10 minutes, until all the water has been absorbed, then gently break apart and fluff up with a fork. Season to taste.
step 6
Serve the couscous with the cauliflower steaks and roasted shallots and top with a scattering of torn mint leaves (to taste) and pomegranate seeds (to taste).
step 6 Serve the couscous with the cauliflower steaks and roasted shallots and top with a scattering of torn mint leaves (to taste) and pomegranate seeds (to taste).

Tags

Dinner
Lunch
Healthy
Vegetarian
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