detour. My kitchen

Vegetables · FIRST EDITION

Sumac cauliflower & herbed couscous

Golden florets, fluffy grains and tart sumac, with parsley threaded through every forkful.

40 minutes · Serves 2

Serving inspiration
Serving inspiration · stock photograph

Your familiar roast cauliflower, made into a full dinner with a bright, lemony spice.

Here’s how.

  1. 1

    Prepare the tray

    Heat oven to 220°C / 425°F (200°C fan). Toss cauliflower and chickpeas with oil, half the sumac and salt.

  2. 2

    Roast

    Spread over a large tray. Roast for 25–30 minutes, turning halfway, until the cauliflower is tender and golden.

  3. 3

    Make the couscous

    Cover couscous with boiling stock for 5 minutes, or follow the packet ratio. Fluff with a fork and stir in parsley and lemon juice.

  4. 4

    Bring it together

    Spoon vegetables over the couscous and finish with the remaining sumac.

Use the tender cauliflower leaves too: add them for the last 10 minutes of roasting.

First edition recipe draft — not yet kitchen-tested. Cooking times are estimates.