PER SERVING | 397cals | PROTEIN 12g | CARBS 19g | FAT 29g | FIBRE 4g
Harissa baked cauliflower with roasted almonds and grapes
SERVES 2 | PREP 10 mins | COOK 30 mins
Tossing cauliflower in spices before roasting boosts its flavour magnificently. Adding fresh grapes just before the end of the cooking time brings bursts of natural sweetness to this dish. It makes a great light lunch and can also be eaten cold as a packed lunch.
- 1 tbsp harissa paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp olive oil
- ½ large cauliflower, trimmed and cut into small florets (around 300g prepared weight)
- 50g flaked almonds
- 125g seedless red grapes
- 4 tbsp full-fat live Greek yoghurt (around 50g)
- 1 small garlic clove, peeled and crushed
COOK’S TIPS
Add halloumi for extra protein (see page 239).
- 1. Preheat the oven to 200°C/fan 180°C/Gas 6.
- 2. Mix the harissa, cumin, coriander and oil in a large bowl. Add the cauliflower, season with a generous pinch of salt and lots of ground black pepper and toss well together. Tip on to a large baking tray and roast for 20 minutes.
- 3. Remove from the oven, scatter the almonds and grapes over the top and roast for a further 10 minutes, or until the almonds are lightly toasted and the grapes softened.
- 4. Meanwhile, make a dressing by mixing the yoghurt, garlic and 1 tablespoon cold water in a small bowl.
- 5. Divide the cauliflower, grapes and almonds between two shallow bowls or plates and drizzle with the dressing. Serve with a large green salad.