Roasted Veggies and Cauliflower Couscous
with Hemp Seed Oil Dressing.
“Cauliflower couscous is just as easy as the standard stuff and I love how the nutty flavor of hemp seed oil compliments this dish.” – Michelle Yandle.
I have to say that there is nothing like the delicious and comforting taste of roasted veggies on a cold winters night. Nothing like the fresh aroma of fresh herbs and spice to warm up the senses. Our Ambassador Michelle Yandle has conjured up this deliciously moreish dish, using cauliflower couscous as a delightful and tasty alternative to the usual grains.
Easy to make and you can adapt it to suit your own taste buds, choosing whichever herbs you may have in your kitchen. Enjoy!
- 2 Carrots, cut into 1cm sticks.
- 2 Parsnips, cut into 1cm sticks.
- 1 Tbsp olive oil (for cooking).
- 1 cup cauliflower.
- 1 Red onion.
- 2 tablespoon of your favorite Dukkah.
- 1 cup Spinach.
- 1 tablespoon of lemon juice.
- 2 tablespoon fresh parsley, thyme (or your favorite herbs), finely chopped.
- 2 Tbsp hemp seed oil.
Place the carrots, parsnips and onion on a baking sheet and drizzle with olive oil. Toss and sprinkle with sea salt. Bake in the oven at 180C / 350F for about 20 minutes or until cooked through and beginning to brown.
Meanwhile, pulse the cauliflower florets in a Nutri-bullet or food processor until the size of couscous. Place into a glass bowl. Boil a jug of water and cover the couscous with the hot water. Leave for about 5 minutes and then drain in a fine sieve.
Remove the roasted vegetables from the oven and toss with the rest of the ingredients and the cauliflower couscous. Drizzle with hemp oil and sprinkle with more salt and pepper if needed.
To learn more about health from our wonderful Ambassador Michelle Yandle go to http://www.thegoodlifehealth.com/