For the spice paste
- 1 tsp each ground turmeric, ground ginger and ground cumin
- Pinch of salt
- Pinch of ground black pepper
For the couscous:
- 1 cauliflower, chopped into bitesized pieces
- 200g couscous
- 200ml boiling water
- Juice and zest of ½ a lime
- Pinch of salt
- 50g mango chutney
- 10g fresh mint, finely chopped
- 10g fresh coriander, finely chopped
- 2 mixed peppers, deseeded and finely diced
- ½ a red onion, finely diced
- 100g sultanas
- 120g mixed salad leaves
- 50g flaked almonds
Preheat the oven to 180°C (160°C fan/gas mark 4). Make the spice paste by putting all the spice paste ingredients into a large bowl and combining with 50ml water until you have a paste.
Tip in the chopped cauliflower and mix until the spice paste has coated it all.
Tip the spicy cauliflower mix into an oven tray and roast for 25–30 minutes until tender and starting to crisp and colour. Remove from the oven and cool.
Place the couscous in a bowl and cover with the boiling water. Mix gently and then leave to stand for 10 minutes until the couscous is tender and all the liquid is absorbed.
Add all the remaining couscous ingredients to the bowl, along with the roasted cauliflower, and stir gently with a fork.
Place some salad leaves into each bowl, spoon on some of the cauliflower and couscous mix and top with flaked almonds.
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