Roasted Cauliflower with Cumin Couscous and Tahini-Yogurt Sauce
Oven-roasted cauliflower with cumin couscous, chickpeas and a creamy tahini-yogurt sauce with lemon. A vegetarian main course with a Levantine flavour that can be prepared ahead well for guests.
By yumbelo · 4 servings · 45 minutes
Ingredients
- 800 g Cauliflower
- 5 tbsp Olive oil
- 1 tsp Ground cumin
- 1 tsp Sweet paprika powder
- 1 tsp Sumac
- Salt
- 300 g Couscous
- 400 ml Water
- 1 can Chickpeas, canned (drained)
- 1 pc Red onion
- 1 pc Lemon
- 3 tbsp Tahini
- 150 g Yogurt, 10% fat
- 1 pc Garlic clove
- 1 bunch Parsley
Method
- Preheat the oven to 220 °C, conventional heat (top and bottom). Trim the cauliflower and divide it into rough florets.
- Toss the cauliflower florets with 3 tbsp olive oil, cumin, paprika powder, sumac and a little salt and spread them on a baking sheet. Roast for about 25 minutes until the edges are golden brown.
- Rinse the chickpeas and let them drain. Finely dice the onion and sweat it in 1 tbsp olive oil in a pan over medium heat until translucent, then add the chickpeas and fry along with them for 5 minutes.
- Bring the water to the boil with a pinch of salt. Put the couscous in a bowl, pour the boiling water over it, cover and let it swell for 5 minutes. Then fluff it up with a fork.
- For the sauce, stir together the tahini, yogurt, the juice of half a lemon, the finely grated garlic clove and 3 to 4 tbsp cold water until you have a smooth, creamy sauce. Season with salt to taste.
- Wash the parsley, shake it dry and finely chop it. Cut the remaining lemon into wedges.
- Mix the couscous with the chickpeas, add the onions and season with parsley and a little lemon juice. Arrange on plates, place the cauliflower on top and spoon the tahini-yogurt sauce over it. Serve with lemon wedges.