Ingredients
- 1 head of cauliflower
- Salt and pepper
- 1 tbsp za’atar
- Olive oil
- 125g pearl (giant) couscous
- 2 tbsp natural yoghurt
- 1 orange
- Handful of dried cranberries
- Handful of pumpkin seeds
- Handful of sunflower seeds
- Handful of fresh mint, roughly chopped
- Few sprigs of fresh dill, leaves picked
1. Slice the cauliflower into slices, sort of like steaks. Sprinkle with salt, pepper and za’atar, and lightly coat with olive oil.
2. Cook the cauliflower steaks (and any other smaller bits that broke off) on a barbecue or in a cast-iron skillet over a medium heat until charred and cooked through. I’d also recommend cooking the cauliflower leaves, which go beautifully crispy when cooked over an even heat.
3. Meanwhile, make the pearl couscous according to the packet’s instructions. Transfer to a large salad bowl, stir in a tablespoon or two of olive oil and allow to cool.
4. Add a generous pinch of salt and pepper to the natural yoghurt, along with a tablespoon or two of water, until it is a runny dressing consistency.
5. Peel the orange. Squeeze the juice from the orange rind into the yoghurt dressing, and then discard the skins. Cut the orange flesh into small segments and add to the couscous.
6. Add the dried cranberries, pumpkin seeds, and sunflower seeds to the couscous. Mix well. Add the fresh mint and dill.
7. Serve the couscous and orange salad with the charred cauliflower on top. Finish with a generous drizzle of the orange and yoghurt dressing.
