Roasted Cauliflower Tagine

Cook the cauliflower

• Heat the air fryer to 200C. Chop the cauliflower into florets.
• Add the cauliflower to the air fryer basket and drizzle generously with olive oil, then toss with ½ the ground turmeric, salt and pepper. Air fry for 20 minutes.
• Alternatively you can roast it in a conventional oven at 200C for 25 - 30 minutes. Cook the tagine while the cauliflower cooks.

Cook the tagine

• Chop the onion, crush the garlic and halve the Kalamata olives.
• Heat a dash of oil in a frying pan over a medium heat. Add the onion and cook for 5 minutes, then stir in the garlic and cook for 2 minutes until fragrant.
• Add the remaining turmeric, smoked paprika, ground cumin, ground cinnamon, and tomato purée, cook for 2 minutes while stirring, until the purée goes a darker colour (this adds more flavour).
• Add the tinned plum tomatoes, chickpeas and Kalamata olives. With the back of a spoon break up the tomatoes as they cook. Season with salt and pepper and simmer gently for 10 - 12 minutes.
• Gently stir in the cauliflower and cook for 2 - 3 minutes to heat through.

Cook the giant couscous & chop the herbs

• Cook the giant couscous according to the packet instructions in boiling water.
• Chop the fresh coriander leaves and stalks, pick and chop the mint leaves.

Plate Up

• Plate up into bowls, scatter over the fresh coriander and fresh mint. Serve alongside the giant couscous. Tuck in and enjoy!