{"id":17633,"date":"2022-11-21T11:14:31","date_gmt":"2022-11-21T10:14:31","guid":{"rendered":"https:\/\/bistrobadia.de\/geroesteter-blumenkohl-auf-couscous\/"},"modified":"2024-01-18T11:32:43","modified_gmt":"2024-01-18T10:32:43","slug":"roasted-cauliflower-on-couscous","status":"publish","type":"post","link":"https:\/\/bistrobadia.de\/en\/roasted-cauliflower-on-couscous\/","title":{"rendered":"Roasted cauliflower on couscous"},"content":{"rendered":"\n

Cauliflower<\/strong> is an absolute star in the Levant and can be found in many dishes. Whether in cauliflower stew<\/a>, in the layered rice pot maqlube<\/a> or simply deep-fried as a mezze<\/a>. In fact, the cabbage is most preferred deep fried to get wonderful roasted flavors. But there is another way! I always say that you can get a lot of flavor and aroma out of vegetables if you use enough heat and a good pinch of spices. So I started experimenting. The result is a wonderfully juicy roasted cauliflower<\/strong> on fluffy couscous with herbs and crunchy nuts. It’s served with a delicious tahini yogurt sauce.<\/p>\n\n\n\n

A vegetarian feast!<\/h3>\n\n\n\n

A feast doesn’t always have to end in endless work. Here, the oven does most of the work for you. Before that, you simply mix the aromatic marinade for the roasted cauliflower. In addition to lemon, cumin, cinnamon, cardamom, cloves, and allspice, a good dab of harissa<\/a> goes in to give the cauliflower a slight spiciness. Of course, if you can’t stand spiciness, you can just leave out the chili paste.<\/p>\n\n\n\n

The marinade is not just slapped on the outside of the cauliflower – okay, maybe a little bit. BUT: After you have freed the cabbage from all leaves and unsightly spots, you first turn it upside down and let part of the marinade seep into the cauliflower from below and turn it over, so that afterwards everything is also nice and spicy from the inside. The rest you slap on the outside and rub the cabbage well. That’s it. The rest is done in the oven. Your roasted cauliflower is almost ready!<\/p>\n\n\n\n

While the cauliflower gets its roasted flavor in the oven, you take care of the spiced couscous<\/strong> and the tahini yogurt sauce<\/strong>. It’s really super quick<\/strong> and easy<\/strong>. And after about an hour, you’ll have your vegetarian feast<\/strong> on the table. I carefully sliced the roasted cauliflower. This can be a little tricky since it’s still hot and can also break apart easily. But you could also just quarter the cabbage, which is usually safer. Otherwise, there are just small roasted cauliflower florets. It definitely won’t hurt the taste. Enjoy your meal!<\/p>\n\n\n\n

Tip:<\/strong> If you’re going vegan<\/strong>, you can simply swap out the animal products for the plant-based alternative<\/strong> and have a vegan feast right away.<\/p>\n\n\n\n

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Recipe for roasted cauliflower on couscous<\/h2>\n\n\n
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\"Ger\u00f6steter<\/div>\n \n<\/div>\n\n
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