Happy Easter! Here's two simple and easy to prepare vegetarian recipes to welcome in Spring. Enjoy!
Roasted Cauliflower & Moroccan Couscous
Ingredients
- 2 Large Head of cauliflower
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
The Dressing
- 1/4 cup extra virgin olive oil
- 1/2 tsp salt
- 1 tbsp fresh lemon juice, or to taste
- 1 tbsp wholegrain mustard
- 1 tbsp chopped flat-leaf parsley leaves
Directions
- Put oven rack in the middle position and preheat oven to 220°C.
- Lightly oil a baking dish that will fit the cauliflower. Trim off the outer cauliflower leaves. Cut away the base of the stalk so the cauliflower can sit flat, then cut a cross into its base.
- Drizzle 2 tbsp olive oil over the top of cauliflower and sprinkle with 1/2 tsp salt.
Bake cauliflower until tender, about one hour (depending on size). Check by piercing the cauliflower with a knife, which should go through easily. Transfer to a serving dish.
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The Dressing
Whisk together lemon juice, mustard, parsley and remaining 1/2 tsp salt in a small bowl, then whisk in remaining 1/4 cup olive oil.
- Drizzle cauliflower with dressing and present the cauliflower whole, with a sharp knife and serving spoon for cutting and serving at the table.
Moroccan Couscous
- Moroccan couscous
- Vegetable broth
- Extra virgin olive oil
- Sea salt
- Raisins
- Grape tomatoes (or your fav)
- Persian cucumbers
- Handful of fresh parsley
- Handful of fresh mint
- Lemon juice and zest
- Toasted pistachios (or slivered almonds)
- Cumin
- I like grape tomatoes with mini cucumbers, but you could use any variety of tomato and any size cucumber.
- I use toasted pistachios, but toasted almonds also work in this recipe.
Directions
- Prepare your couscous as per the directions on the package, use vegetable broth instead of water for flavor.
- Once the couscous is ready, stir in the raisins and dried apricots. Cover and let it sit while you chop and prepare your other ingredients.
- To toast the pistachios or almonds, heat a dry pan over high heat. Once the pan is hot, lower the heat, add the almonds, and toast them, shaking the pan every once in a while to prevent burning.
- Once everything is chopped, toasted, and ready, transfer the couscous to a large serving bowl.
- To the same serving bowl, add those toasted pistachios, tomatoes, cucumbers, parsley, mint, lemon juice, lemon zest, cumin, and a splash of olive oil.
- Toss everything well to mix. Taste and season with more sea salt if necessary.
Serves 6