Roasted Cauliflower and Tomatoes with Israeli Couscous

Once you’ve roasted your first cauliflower, you can never cook it another way“, says my husband.

In our kitchen, roasting is definitely the way to go when it comes to cooking cauliflower. With just olive oil, salt and approximately 40 minutes in a 425F degree oven, we get tender, sweet, caramelized, golden florets that our children never fail to eat up and ask for more of, as if they were being fed the best dark chocolate there ever was.

This was how I went about making this roasted cauliflower and tomato couscous for our dinner: I chopped up a head of cauliflower into little florets and roasted them in a hot oven. On a separate rack went in a baking dish of chopped tomatoes (around four large ones) and a couple of smashed garlic cloves to roast alongside. Meanwhile, I cooked a pot of Israeli couscous and washed a bunch of basil leaves that will be tossed into the eventual dish at the end, to preserve its freshness.

Once everything was cooked, I scraped them all into a large serving bowl and gave it a good mix. Be sure to get every last bit of the garlicky juices sitting at the bottom of the baking dish that the tomatoes were roasted in; it provides a dressing of sorts for the couscous and will make it so much more flavourful.


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