Roasted Cauliflower with Couscous Salad with Fresh Mint Yogurt Dip

Name: Roasted Cauliflower with Couscous Salad with Fresh Mint Yogurt Dip
Prep time: 20 min
Cook time: 40 min
Yield: 4 Portionen
Ingredients: 1 Large cauliflower (whole, with tender leaves); 4 tbsp. Olive oil; 1 Lemon (juice and zest); 2 tsp. Curry powder; 200g Couscous; 250ml Vegetable broth; 200g Colorful cherry tomatoes (halved); 150g Mini cucumbers (sliced); handful Fresh Thai basil (chopped); 1.5 tbsp. Olive oil; 200g Greek yogurt; handful Fresh mint (chopped); 1.5 Garlic (finely chopped or pressed)

1h
- Vorbereiten 20 min
- Zubereiten 40 min

Recipe for Fusiontec Cookware

Zutaten

4 Personen

For the roasted cauliflower:
1 Large cauliflower (whole, with tender leaves)
4 tbsp. Olive oil
1 Lemon (juice and zest)
2 tsp. Curry powder
Salt and pepper to taste
For the couscous salad:
200 g Couscous
250 ml Vegetable broth
200 g Colorful cherry tomatoes (halved)
150 g Mini cucumbers (sliced)
handful Fresh Thai basil (chopped)
1.5 tbsp. Olive oil
Salt and pepper to taste
For the mint yogurt dip:
200 g Greek yogurt
handful Fresh mint (chopped)
1.5 Garlic (finely chopped or pressed)
Juice of ½ lemon
Salt and pepper to taste
Optional: a pinch of chili or paprika for extra heat
For decoration:
Thai basil
Mint
Chili

Preparation

Schritt 1

Preheat the oven to 200°C. Wash the cauliflower thoroughly, removing only the coarse outer leaves. Keep the tender leaves attached. Make a deep crosswise cut into the base of the cauliflower. In a bowl, mix olive oil, lemon juice and zest, curry powder, salt, and pepper. Rub the cauliflower thoroughly with the mixture.

Large cauliflower (whole, with tender leaves)

tbsp. Olive oil

Lemon (juice and zest)

tsp. Curry powder

Salt and pepper to taste

Schritt 2

Place the cauliflower in the WMF Fusiontec® Mineral Pro Cooking Bowl and roast for 30–40 minutes until golden brown and tender.

Schritt 3

Bring vegetable broth to a boil in a WMF Fusiontec® Mineral Pro saucepan. Add couscous, remove from heat, and let it sit covered for 5 minutes. Fluff with a fork. Mix in cherry tomatoes, mini cucumbers, and Thai basil. Drizzle with olive oil and season with salt and pepper.

g Couscous

ml Vegetable broth

g Colorful cherry tomatoes (halved)

g Mini cucumbers (sliced)

handful Fresh Thai basil (chopped)

tbsp. Olive oil

Salt and pepper to taste

Schritt 4

In a bowl, mix Greek yogurt with chopped mint, garlic, lemon juice, salt, and pepper. Add chili or paprika to taste if desired.

g Greek yogurt

handful Fresh mint (chopped)

Garlic (finely chopped or pressed)

Juice of ½ lemon

Salt and pepper to taste

Optional: a pinch of chili or paprika for extra heat

Schritt 5

Serve the roasted cauliflower directly out of the WMF Fusiontec® Mineral Pro Cooking Bowl Serve the couscous salad alongside or underneath, and the mint yogurt dip in a separate bowl.

Thai basil

Mint

Chili