- 2 cauliflower heads
- 2 tbsp vegetable oil
- 2 tbsp curry powder
- 250 g couscous (or millet if gluten-free)
- 1 pomegranate
For the dressing
- 1 – 2 tbsp lemon juice, to taste
- 4 tbsp hummus
- 4 tbsp water
- 2 handfuls of cilantro (or parsley)
- Preheat the oven to 180°C. Line a baking sheet with parchment paper.
- Wash the cauliflower and cut it into small florets. Add them to the baking sheet and drizzle with vegetable oil. Sprinkle with salt and curry powder and give it a good toss.
- Bake for 30 – 35 minutes depending on the size of your florets.
- Seed the pomegranate. Store the seeds in an airtight container for up to 5 days.
- Once baked and cooled, transfer the cauliflower to another container and store in the fridge for 3 – 4 days.
- Cook the couscous (or millet) according to package directions.
- In the meantime, mix the hummus with lemon juice and water.
- Wash, then finely chop the cilantro.
- Reheat the cauliflower.
- Once the couscous is cooked, toss with the cauliflower, dressing, cilantro and pomegranate seeds.
Recipe & picture: Eloïse Jennes