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.
| SMALL | LARGE | |
| ENERGY | 3579kj | 7158kj |
| PROTEIN | 19.5g | 38.9g |
| FAT TOTAL | 37.5g | 75g |
| - SATURATED | 5.6g | 11.2g |
| CARBS | 102.2g | 204.4g |
| - SUGARS | 20g | 40g |
| SODIUM | 1208mg | 2415mg |
Serve with the chicken tagine 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. 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.
SMALL: Remove the plastic film and place in a preheated 200C oven and cook for 15 min (from defrosted) to 50 min (from frozen, covered with foil for the first 40 min). Stir occasionally during cooking, until completely heated through. Drizzle with olive oil before serving warm or at room temperature. Alternatively, pierce film and microwave for 5 min (from defrosted) to 10 min (from frozen), peeling back the film halfway and stirring gently, before returning to the microwave.
LARGE: Remove the plastic film and place in a preheated 200C oven and cook for 25 min (from defrosted) to 60 min (from frozen, covered with foil for the first 40 min). Stir occasionally during cooking, until completely heated through. Drizzle with olive oil before serving warm or at room temperature. Alternatively, pierce film and microwave for 10 min (from defrosted) to 20 min (from frozen), peeling back the film halfway and stirring gently, before returning to the microwave.
