Orange-Spiced Cauliflower Couscous

A delicious, stunner of a dish, this orange-spiced cauliflower couscous will solidify your title as the master chef at home.

Serves 4

INGREDIENTS
1 head cauliflower, trimmed
½ tsp ground cumin
½ tsp smoked paprika
1 tsp vegetable stock powder
Pepper, to taste
1 orange, zested and segmented
1 small red onion, finely chopped
1 garlic clove, crushed
1 tbsp dried cranberries
½ cup fresh coriander sprigs
Seeds from ½ pomegranate

Preparation time: 35 minutes

METHOD

1.  Preheat oven to 200°C (180°C fan-forced). Line a large oven tray with non-stick baking paper.

2. Cut ½ the cauliflower into small florets. Place on prepared tray. Sprinkle with cumin, paprika and ½ tsp vegetable stock powder. Roast for 20-25 minutes or until golden and just tender.

3. Meanwhile, roughly chop remaining cauliflower. Place in a food processor and process until finely chopped to a consistency similar to couscous.

4. Heat remaining stock in a large frying pan over medium-high heat. Add onion. Cook, stirring occasionally, for 5 minutes or until softened. Add garlic and cook for 2 minutes. Add cauliflower
couscous and cook, stirring often for 5 minutes. Add cranberries and orange zest. Cook, stirring, for 5 minutes or until cauliflower is tender, then remove from heat and season with pepper.

5. Toss ½ the coriander and ½ the roasted cauliflower through the ‘couscous’. Serve couscous topped with remaining cauliflower, orange segments, and garnish with remaining fresh coriander and pomegranate seeds.

If you’re a Jenny Craig member, speak to your Coach about how you can incorporate this recipe into your personal menu plan.

Jenny Craig Team

View More

Since the initial opening in 1983, Jenny Craig Australia and New Zealand has expanded to more than 90 centres across the two countries. Each component of Jenny Craig’s program has also progressed over the past 35 years to fuel the company’s growth and ensure it remains one of Australia and New Zealand’s leading weight management companies.