Roasted Cauliflower

Method

1. Heat 1 tbsp olive oil in a saucepan over medium-high heat. Once pan is hot, add the pearl couscous and stir for 2 mins.
2. Add 1 ¼ cups of water and a pinch of salt, bring to the boil and then reduce heat to a simmer. Let the couscous cook until the liquid is absorbed, about 20 mins.
3. Once cooked, fluff couscous with a fork and set aside.
4. Meanwhile, heat the remaining oil in a large frying pan over medium-high heat, add the cauliflower pieces and cook, turning occasionally, until golden brown (around 8-10 mins).
5. Add butter and za’atar, and cook, basting the cauliflower, until just tender (around 1-2 mins).
6. Toss through the flaked almonds and couscous, and season with salt and pepper.