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Roast Cauliflower And Kimchi Couscous

Spring Recipe

Roast Cauliflower and Kimchi Couscous

Web Meera Sodhas Recipe for Roast Cauliflower and Kimchi Couscous The Guardian
Meera Sodha’s Recipe for Roast Cauliflower and Kimchi Couscous The Guardian

 

Meera Sodha’s delicous vegan recipe for Bowl food you will love!

Serves 4

Approx prep time 15 min

Cook time 40 min

For the salad
1 large cauliflower (or 2 small ones), trimmed and cut into florets (750g net)
Rapeseed oil
Salt
2 sweet potatoes
 (400g), washed and cut into 2cm cubes
250g giant couscous – I used wholewheat

100g baby-leaf spinach, roughly chopped
20g parsley
100g kimchi
, shop-bought or homemade, drained if need be, then sliced
200g hummus
2 tbsp pumpkin seeds

For the dressing
2cm x 2cm piece fresh ginger, peeled and finely grated
1 lemon, zest finely grated, then juiced, to get 2½ tbsp
1 tbsp light agave syrup
90ml rapeseed oil
1 tsp salt

Heat the oven to 220C (200C fan)/425F/gas 7, and line two large baking trays with greaseproof paper

Cut out the base from the cauliflower and remove and discard the outer larger leaves; keep the inner tender ones. Break the cauliflower into 4cm florets, cut the inner leaves into 3cm strips and cut the stalk into ½cm pieces. Put all the cauliflower in a bowl with three tablespoons of rapeseed oil and a half-teaspoon of salt, then mix really well. Tip on to one of the lined trays and spread out evenly

Put the cubed sweet potato in the same bowl, add a tablespoon of oil and a quarter-teaspoon of salt, toss to coat, then tip on to the second tray. Roast the cauliflower for 20-25 minutes, until golden brown, and the sweet potato for 30 minutes

Meanwhile, make the dressing. In the same bowl, mix the grated ginger, lemon zest and juice, agave syrup, oil and salt, and whisk to combine

Cook the couscous in plenty of boiling water, according to the packet instructions, then drain really well. Transfer to the bowl of dressing, add the cooked cauliflower and sweet potato, stir in the spinach and parsley, toss and taste for seasoning

Divide the salad between four large bowls, top each portion with two tablespoons of hummus, a tablespoon of kimchi and a sprinkling of pumpkin seeds, then serve

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