Some time ago I posted a dish including roasted cauliflower, click here for the recipe, ever since then I have only ever cooked cauliflower by roasting, the flavour and consistency is so much finer than that of boiled or steamed cauliflower. This is a simple salad which uses another grain or more strictly speaking a pasta, moghrabieh or giant couscous, but the combination of flavours makes it one I shall happily make again and again.
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For this recipe you will need;
2oog of moghrabieh or giant couscous
500g of cauliflower florets
100g of toasted flaked almonds
150g of golden sultanas
50ml of Disaronno amaretto liquer
1 tablespoon of chives, chopped
2 tablespoon of olive oil (1 for roasting the cauliflower)
1/2 tablespoon of lemon juice
1 teaspoon of Marigold bouillon powder or 1/2 teaspoon of salt
1/2 teaspoon of salt (for roasting the cauliflower)
1/2 teaspoon of ground black pepper
Begin by roasting the cauliflower florets, toss the florets in 1 tablespoon of olive oil and 1/2 teaspoon of salt. Place the florets in a shallow baking dish and roast in a hot 220C oven for 10 to 15 minutes, taking the dish out and turning the florets over, half way through. The cauliflower should be just tender and a little charred on the edges. Allow to cool while you boil the moghrabieh for 6 minutes in salted water. Simmer the golden sultanas in the amaretto liquer for a couple of minutes, this drives off the alcohol but plumps up the fruit and enhances the almond flavour of the finished dish. Drain the moghrabieh and allow to cool, Chop the chives and toss together all the ingredients including the remaining tablespoon of olive oil, and the seasoning.
You can plump the sultanas in a tablespoon of apple juice if you prefer.