Turmeric roast cauliflower with pearl cous cous
We coat the cauliflower in a spiced oil mix of fennel, coriander and cumin seeds with turmeric and roast until soft and browned. This is dished up on a bed of pearl (aka Israeli) cous cous and currants which have been tossed in a garlicky lemon and chilli dressing.
Serve with the cinnamon-scented lamb or as a warm salad with any other dish.
You could also toss it through with some rocket or baby spinach to make it a stand-alone vegetarian dish - add some grilled halloumi if you'd like.
Frozen product. Cook from frozen or defrost in refrigerator. Once defrosted, reheat and consume within 48 hours.
PLEASE NOTE: this dish comes in a microwave-safe foil container. Ensure that you place only one tray in the microwave at a time and that it has room to move freely.
Pierce the film few times.
Defrosted: microwave for 5 min, gently mixing half way through.
Frozen: microwave for 10 min, gently mixing half way through.
Drizzle with olive oil, toss with some rocket or baby spinach if wished and serve on its own or as a side dish.
May also be reheated in a 180C oven (FF) till piping hot. Remove the plastic film and cover with foil before reheating.