Ingredients:
Ingredients:
- 1 head of cauliflower, trimmed and cut into florets
- 1 teaspoon of ground cumin
- 1 teaspoon of smoked paprika
- 3 tablespoons of extra virgin olive oil
- 1 orange
- 1 finely chopped, red onion
- ¼ cup of dried cranberries
- 1 clove of crushed garlic
- 1 red chilli, chopped
- ½ cup of fresh coriander sprigs
Method:
- Preheat oven to 220 degrees Celsius
- Place ½ the amount of the cauliflower florets on a baking tray lined with baking paper.
- Sprinkle cauliflower with cumin and paprika. Drizzle with half the amount of olive oil. Season with salt and pepper. Roast for 20 minutes, until golden and just tender
- Place the remainder of the cauliflower in a food processor. Process until very finely chopped.
- Remove the rind from the orange and set aside. Segment and finely chop the orange.
- Heat oil in frying pan over medium heat. Add onion and cook until softened.
- Add chopped cauliflower, cooking, and stirring for 5 minutes.
- Add the cranberries, orange zest, garlic, and chilli.
- Cooking until cauliflower is tender. Season as desired, with salt and pepper.
- Toss the coriander and roasted cauliflower to make the ‘couscous’ and enjoy.

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