Crispy spiced cauliflower with tabbouleh

Name: Crispy spiced cauliflower with tabbouleh | Asda Good Living
Total time: 40 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 2 tbsp Cook by Asda Moroccan Inspired Seasoning, plus a pinch; 100g Just Essentials by Asda Self Raising Flour; 1 cauliflower, cut into 3–5cm florets; 150g frozen peas; 100g sachet Asda Coriander & Lemon Cous Cous; 1 lemon, zested and juiced; 1 tbsp vegetable oil; 400g Just Essentials by Asda Chickpeas, drained; 6 spring onions, sliced; Asda Cool & Crunchy Cucumber Portion, diced; 10g fresh coriander, roughly chopped; 200g Just Essentials by Asda Low Fat Natural Yogurt

Get into the summer spirit with an oh-so-fresh salad with fragrant flavours inspired by the Middle East.

By Asda Good Living,11th April 2024

Cook: 40 Mins

Serves: 4

Price: £1.24 per serving

Nutritional Information

Each 475g serving contains

Energy
8308kj
418kcal

21%

Fat
7.6g

Low
11%

Saturates
1.9g

Low
10%

Sugars
12.8g

Low
14%

Salt
1.43g

Low
24%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
1749kj/418kcal

Ingredients

2 tbsp Cook by Asda Moroccan Inspired Seasoning, plus a pinch

100g Just Essentials by Asda Self Raising Flour

1 cauliflower, cut into 3–5cm florets

150g frozen peas

100g sachet Asda Coriander & Lemon Cous Cous

1 lemon, zested and juiced

1 tbsp vegetable oil

400g Just Essentials by Asda Chickpeas, drained

6 spring onions, sliced

Asda Cool & Crunchy Cucumber Portion, diced

10g fresh coriander, roughly chopped

200g Just Essentials by Asda Low Fat Natural Yogurt

Method

Heat the oven to 200°C/180°C fan/gas 6 and line a large baking sheet with baking paper. In a large mixing bowl, whisk the Moroccan seasoning, flour, two pinches of salt and 125ml of water to a thick batter. It should be thick enough to coat a piece of cauliflower and not run off, so add a splash more water if needed.

Toss the cauliflower florets into the batter and stir until all the pieces are evenly coated. Use tongs, or a couple of forks, to space the florets on the prepared tray. Bake for 25–28 mins until golden brown and crisp.

Meanwhile cook the peas following packet instructions, then tip into a bowl of cold water to cool quickly. Make up the couscous sachet in a large mixing bowl following the packet instructions too.

When the couscous is ready, drain the peas and add them to the couscous with the lemon juice and zest, oil, chickpeas, spring onions, cucumber and coriander. Use a fork to fluff up the couscous and mix well.

Serve the tabbouleh with crispy cauliflower and yogurt, sprinkled with a pinch of Moroccan seasoning.