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  1. Back to homepage
  2. Recipes
  3. Vegan roasted cauliflower with oriental spices

Vegan roasted cauliflower with oriental spices

Ȑ
Difficulty
ȑ
Time
75 min
&
Author
lorem ipsum

Ingredients

Servings: 4
Makes:
For the spice paste
6 Tbsp olive oil
3 Tbsp lemon juice
1 Tbsp agave syrup, (or honey for non-vegan version)
1  onion
1  garlic clove
1 tsp. cumin seeds
1 tsp. ground cinnamon
1 tsp. cardamom
½ tsp. black pepper seeds
2 tsp. salt
1  cauliflower

For the couscous
240 grams couscous
300 ml water
1  red onion
1 bunch of parsley
2  garlic cloves
4 Tbsp olive oil
1  lemon, juice of
1  pomegranate
80 grams raisins
1 tsp ground cumin
  salt
  pepper


Instructions

STEP 1/13

For the spice paste: Peel the onion and the garlic.

STEP 2/13

Place all ingredients for the spice paste in Braun’s MultiQuick 7 350 ml chopper attachment and finely blend. If the paste isn’t smooth enough, add a little bit of water and mix again.

STEP 3/13

For the cauliflower: Preheat the oven to 200°C. Fill an ovenproof pan halfway with water and set it on the bottom of the oven.

STEP 4/13

Cut off the stalk of the cauliflower and peel away any leaves. Place the head upside down in an oven safe cast-iron pan or pot.

STEP 5/13

Pour in 2/3 of the spice paste and shake the cauliflower around so that the paste covers all parts from the inside. Turn the cauliflower and brush the rest of the paste over the head.

STEP 6/13

Place the pot in the oven and roast for approx.. 45-50 minutes.

STEP 7/13

For the couscous: Bring 300 ml of lightly salted water to a boil in a small saucepan. Once the water boils, add about 240 g of couscous and stir thoroughly.

STEP 8/13

Then remove the pot from the heat and let it soak for about 5 minutes with the lid closed, without adding any more heat.

STEP 9/13

Gently stir the couscous with a fork.

STEP 10/13

Peel the onion and garlic and chop them finely together with parsley in the 350 ml chopper attachment.

STEP 11/13

Cut the pomegranate in half and carefully scoop out the seeds by removing the white skin.

STEP 12/13

In a bowl, mix the couscous with olive oil, lemon juice and the chopped ingredients, add raisins and pomegranate seeds.

STEP 13/13

Stir well and season with salt and pepper. Serve the roasted cauliflower on top of the raisin-couscous.


How to easily pit a pomegranate: just remove the seeds in a bowl of water. The first step is to break the pomegranate into two or three pieces. Then place it in a bowl of water and break open the skin little by little to remove the seeds: the seeds of the pomegranate sink to the bottom while the pieces of skin float to the surface.
This recipe was prepared using Braun’s MultiQuick 7 (MQ 7025 X).
Prepare the recipe also with one of our other models such as Braun's MultiQuick 9 (MQ 9147 X) or MultiQuick 5 Vario (MQ 5245 WH).
  1. Back to homepage
  2. Recipes
  3. Vegan roasted cauliflower with oriental spices

Vegan roasted cauliflower with oriental spices

Ȑ
Difficulty
ȑ
Time
75 min
&
Author
lorem ipsum
Servings:4
Makes:

Ingredients

For the spice paste
6 Tbsp olive oil
3 Tbsp lemon juice
1 Tbsp agave syrup, (or honey for non-vegan version)
1  onion
1  garlic clove
1 tsp. cumin seeds
1 tsp. ground cinnamon
1 tsp. cardamom
½ tsp. black pepper seeds
2 tsp. salt
1  cauliflower

For the couscous
240 grams couscous
300 ml water
1  red onion
1 bunch of parsley
2  garlic cloves
4 Tbsp olive oil
1  lemon, juice of
1  pomegranate
80 grams raisins
1 tsp ground cumin
  salt
  pepper

Instructions

STEP 1/13

For the spice paste: Peel the onion and the garlic.

STEP 2/13

Place all ingredients for the spice paste in Braun’s MultiQuick 7 350 ml chopper attachment and finely blend. If the paste isn’t smooth enough, add a little bit of water and mix again.

STEP 3/13

For the cauliflower: Preheat the oven to 200°C. Fill an ovenproof pan halfway with water and set it on the bottom of the oven.

STEP 4/13

Cut off the stalk of the cauliflower and peel away any leaves. Place the head upside down in an oven safe cast-iron pan or pot.

STEP 5/13

Pour in 2/3 of the spice paste and shake the cauliflower around so that the paste covers all parts from the inside. Turn the cauliflower and brush the rest of the paste over the head.

STEP 6/13

Place the pot in the oven and roast for approx.. 45-50 minutes.

STEP 7/13

For the couscous: Bring 300 ml of lightly salted water to a boil in a small saucepan. Once the water boils, add about 240 g of couscous and stir thoroughly.

STEP 8/13

Then remove the pot from the heat and let it soak for about 5 minutes with the lid closed, without adding any more heat.

STEP 9/13

Gently stir the couscous with a fork.

STEP 10/13

Peel the onion and garlic and chop them finely together with parsley in the 350 ml chopper attachment.

STEP 11/13

Cut the pomegranate in half and carefully scoop out the seeds by removing the white skin.

STEP 12/13

In a bowl, mix the couscous with olive oil, lemon juice and the chopped ingredients, add raisins and pomegranate seeds.

STEP 13/13

Stir well and season with salt and pepper. Serve the roasted cauliflower on top of the raisin-couscous.

Notes

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