Roasted Cauliflower with Couscous

How to prepare roasted cauliflower with couscous

1. Break the cauliflower into small florets. Blanch for 3 minutes, drain well and put in a bowl. Add the seasonings and olive oil and mix well to coat evenly.
2. Spread the florets in the baking tray lined with parchment paper. Put the tray in the oven preheated to 220C, for 10-15 minutes. The cauliflower will brown very lightly during this time. At the end it should remain slightly crunchy, don't leave it until it softens completely.
3. Mix the couscous with salt and cover with 3/4 cup of boiling water. Cover the container and leave for 10 minutes, then fluff the couscous with a fork.
4. Heat the oil in a wide pan and when hot, reduce to low heat. Add the onion chopped into small cubes and the grated carrot and sauté over low heat, stirring occasionally until the onion is very soft, but don't let it brown.
6. Add the crushed garlic and turmeric and sauté everything for another 1 minute.
   Set aside 1 tablespoon of the mixture from the pan and some chopped parsley.
7. Turn off the heat under the pan and add the soaked couscous. Mix until evenly colored. Adjust salt. Mix in the coarsely chopped parsley. If you like, you can add a few chopped hazelnuts to the couscous, it adds crunch and the flavor goes very well with the rest.
8. Mix the cauliflower with the parsley and vegetables from the pan that you set aside. Arrange the cauliflower around the couscous on a wide platter.

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