RECIPE BY:

Courtney Roulston

SERVING SIZE:

2 – 4 people

 

INGREDIENTS:

  • 2 Tbsp Cobram Estate classic EVOO
  • 60gm flaked almonds, toasted
  • 1 Cauliflower, cut into florets, stalk chopped
  • 2 Ainsley Harriott Indian Snack Pots
  • ½ bunch coriander, leaves picked, roughly chopped
  • 10-15 mint leaves, roughly chopped
  • 1/3 cup golden raisins

SPICE MIX:

  • 1 tsp fennel seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • ½ tsp freshly ground black pepper
  • 2 tsp ground turmeric

YOGHURT DRESSING:

  • 150gm Jalna Greek Yoghurt
  • 1 clove garlic, finely grated
  • 2 Tbsp coriander, finely chopped
  • Zest of ½ lime
  • Lime juice

METHOD:

  • Preheat oven to 220C. Line a roasting tray with baking paper.
  • Dry roast the fennel, cumin and coriander seeds in a pan until fragrant, approximately 1 minute. Transfer to a mortar and pestle along with the pepper and turmeric and grind a few times to release the aromas, leaving the spice mix quite course.
  • In a large bowl combine the cauliflower, remaining oil and the spice mix. Season with salt and toss to coat evenly. Transfer to prepared tray and place in the oven to roast for 15-20 minutes until softened and golden and crisp on the outer edges.
  • Combine all yoghurt dressing ingredients in a bowl and mix well. Season to taste and set aside.
  • Prepare the Indian rice snack pots as per packet instructions. Once tender, fluff with a fork and transfer to a bowl.
  • To serve, combine the cous cous and the cauliflower. Add fresh herbs and raisins and toss to combine. Season to taste, divide into serving bowls and top with the yoghurt dressing.

Our friends at Wine Selectors recommend pairing this dish with a Rose

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