I had a great time this weekend cooking at the Winnipeg Supper Club (@wpgsupperclub on the socials – check it out). Leane asked me to prepare a five course meal. I made this roast cauliflower dish for my starter. It was damn good. Try it up as a main course with some fish or chicken, or as your new favorite thing take along to every potluck this summer. As Ben keeps saying “Cauliflower is the new kale” ….. or was it “Cauliflower is the new quinoa”…. Pretty sure he just really like cauliflower. Cheers! – K
Roast cauliflower with green olives and Israeli cous cous
Prepare the cous cous:
1 cup dry Israeli cous cous
1.25 cups water with 1 tsp of salt
2 Tbsp olive oil
Salt and pepper to taste
Bring water and salt to a boil (in a pot, with a lid). Add cous cous and stir to break up any clumps. Let it come up to a boil and then turn heat to low. Let cook, covered, for 10 minutes. Remove the pot from the heat and let sit, covered, for another 10 minutes. Drizzle with olive oil. Fluff with a fork and season with salt and pepper. Set it aside to cool.
Prepare the cauliflower:
1 head cauliflower cut into florets
1 cup marinated pitted green olives, cut in half
1 lemon, zest taken off in wide strips with a peeler
1 Tsp chili flakes
1 Tsp Cracked black pepper
1/4 cup olive oil (or enough to coat cauliflower)
Marinate overnight, or at least a few hours to make it extra sexy. Tray up the cauliflower mixture on a parchment lined baking sheet and roast it in the oven at 350*F for 30 minutes or until edges of cauliflower start to brown.
When it comes out of the oven toss all that goodness with the prepared Israeli cous cous.
Serve the cauliflower warm, garnished with flatleaf parsley and dallops of sour cream. It is pretty great cold as well. If you are taking it to a party let the cauliflower cool before tossing it with the cous cous and garnishing it with parsley.