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Turmeric roast cauliflower with pearl cous cous

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HERE'S HOW WE MAKE IT

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.

INGREDIENTS

Pearl cous cous, fennel seeds, cumin seeds, coriander seeds, cauliflower, turmeric, salt, olive oil, red chilli, preserved lemon, currants, garlic, lemon juice.

ALLERGENS

CONTAINS:
Gluten.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

 Per container
ENERGY3331kJ
PROTEIN19.9g
FAT TOTAL34.4g
- SATURATED5g
CARBS105.5g
- SUGARS7.3g
SODIUM1102mg

SIZES

Small:
Serves 1 as a main, 2 or more as a side

GOES WITH

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.

PREP, COOK AND SERVE

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. 

 

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