Here I pay homage to the cauliflower as cauli soup was one of the first things I made in culinary school. I grew up eating amasi, it’s our African version of buttermilk. The amasi-hummus dressing and the tartness from the gooseberries work well with the sweetness of the sultanas. The dish will tantalise your taste buds!
Katlego’s Cauli & Gooseberry Roast
Katlego’s Cauli & Gooseberry Roast
with amasi-hummus dressing & golden sultana couscous
Hands on Time: 15 - 30 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Almond Flakes
- Amasi-Hummus Dressing
- Cauliflower
- Couscous Mix
- Fresh Coriander
- Gooseberries
- Green Leaves
- Honey
- NOMU BBQ Rub
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
ROASTY CAULIFLOWER
Preheat the oven to 200°C. Mix ¾ of the BBQ rub with a drizzle of oil and some seasoning in a small bowl. Coat the cauliflower in the rub mix until fully coated. Place on a roasting tray and roast in the hot oven for 30-35 minutes. Alternatively, cut the cauliflower into florets and roast in the hot oven for 20-25 minutes - however, we recommend roasting it whole! On completion the cauliflower should be tender and golden.
FLAKEY ALMONDS
Boil the kettle. Place the almond flakes in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop the almonds when cool enough to handle. Place the amasi-hummus dressing in a bowl, season to taste and add water in 5ml increments until drizzling consistency. Set aside for serving.
BE-COUSCOUS I SAID SO
Using a shallow bowl, submerge the couscous mix in 125ml of boiling water. Add a drizzle of oil and the remaining BBQ rub and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork and mix through ½ the chopped almonds, ½ the chopped coriander and seasoning to taste.
GOOSEBERRY SAUCE & SALAD
Return the pan to a medium heat. Once hot, add the honey and 5ml of water. Mix until fully combined and heated through. Add in ½ of the gooseberries and fry for about 3-4 minutes, breaking them up with a fork as they cook until heated through. Immediately remove from the heat and set aside. Halve the remaining gooseberries. In a salad bowl, mix together the green leaves, some almond flakes (reserving some for garnish), halved gooseberries, a drizzle of olive oil and seasoning to taste.
VEGGIE FEAST
Spoon the tasty couscous mix onto a plate and lay on the beautifully roasted cauliflower and side with the vibrant, crunchy salad. Drizzle over the gooseberry sauce and amasi-hummus dressing and sprinkle over the remaining coriander and almond flakes. Gorgeous, chef!
NOMU BBQ Rub - 30ml
Cauliflower - 150g
Almond Flakes - 20g
Amasi-Hummus Dressing - 60ml
Couscous Mix - 80ml
Fresh Coriander - 4g
Honey - 15ml
Gooseberries - 100g
Green Leaves - 30g
ROASTY CAULIFLOWER
Preheat the oven to 200°C. Mix ¾ of the BBQ rub with a drizzle of oil and some seasoning in a small bowl. if necessary, cut the cauliflower into 2 pieces. Coat the cauliflower in the rub mix until fully coated. Place on a roasting tray and roast in the hot oven for 30-35 minutes. Alternatively, cut the cauliflower into florets and roast in the hot oven for 20-25 minutes - however, we recommend roasting it whole! On completion the cauliflower should be tender and golden.
FLAKEY ALMONDS
Boil the kettle. Place the almond flakes in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop the almonds when cool enough to handle. Place the amasi-hummus dressing in a bowl, season to taste and add water in 5ml increments until drizzling consistency. Set aside for serving.
BE-COUSCOUS I SAID SO
Using a shallow bowl, submerge the couscous mix in 250ml of boiling water. Add a drizzle of oil and the remaining BBQ rub and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork and mix through ½ the chopped almonds, ½ the chopped coriander and seasoning to taste.
GOOSEBERRY SAUCE & SALAD
Return the pan to a medium heat. Once hot, add the honey and 10ml of water. Mix until fully combined and heated through. Add in ½ of the gooseberries and fry for about 3-4 minutes, breaking them up with a fork as they cook until heated through. Immediately remove from the heat and set aside. Halve the remaining gooseberries. In a salad bowl, mix together the green leaves, some almond flakes (reserving some for garnish), halved gooseberries, a drizzle of olive oil and seasoning to taste.
VEGGIE FEAST
Spoon the tasty couscous mix onto a plate and lay on the beautifully roasted cauliflower and side with the vibrant, crunchy salad. Drizzle over the gooseberry sauce and amasi-hummus dressing and sprinkle over the remaining coriander and almond flakes. Gorgeous, chef!
NOMU BBQ Rub - 60ml
Cauliflower - 300g
Almond Flakes - 30g
Amasi-Hummus Dressing - 130ml
Couscous Mix - 160ml
Fresh Coriander - 8g
Honey - 30ml
Gooseberries - 200g
Green Leaves - 60g
ROASTY CAULIFLOWER
Preheat the oven to 200°C. Mix ¾ of the BBQ rub with a drizzle of oil and some seasoning in a small bowl. if necessary, cut the cauliflower into 3 pieces. Coat the cauliflower in the rub mix until fully coated. Place on a roasting tray and roast in the hot oven for 35-40 minutes. Alternatively, cut the cauliflower into florets and roast in the hot oven for 25-30 minutes - however, we recommend roasting it whole! On completion the cauliflower should be tender and golden.
FLAKEY ALMONDS
Boil the kettle. Place the almond flakes in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop the almonds when cool enough to handle. Place the amasi-hummus dressing in a bowl, season to taste and add water in 5ml increments until drizzling consistency. Set aside for serving.
BE-COUSCOUS I SAID SO
Using a shallow bowl, submerge the couscous mix in 375ml of boiling water. Add a drizzle of oil and the remaining BBQ rub and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork and mix through ½ the chopped almonds, ½ the chopped coriander and seasoning to taste.
GOOSEBERRY SAUCE & SALAD
Return the pan to a medium heat. Once hot, add the honey and 15ml of water. Mix until fully combined and heated through. Add in ½ of the gooseberries and fry for about 4-5 minutes, breaking them up with a fork as they cook until heated through. Immediately remove from the heat and set aside. Halve the remaining gooseberries. In a large salad bowl, mix together the green leaves, some almond flakes (reserving some for garnish), halved gooseberries, a drizzle of olive oil and seasoning to taste.
VEGGIE FEAST
Spoon the tasty couscous mix onto a plate and lay on the beautifully roasted cauliflower and side with the vibrant, crunchy salad. Drizzle over the gooseberry sauce and amasi-hummus dressing and sprinkle over the remaining coriander and almond flakes. Gorgeous, chef!
NOMU BBQ Rub - 90ml
Cauliflower - 450g
Almond Flakes - 60g
Amasi-Hummus Dressing - 200ml
Couscous Mix - 240ml
Fresh Coriander - 12g
Honey - 45ml
Gooseberries - 300g
Green Leaves - 90g
ROASTY CAULIFLOWER
Preheat the oven to 200°C. Mix ¾ of the BBQ rub with a drizzle of oil and some seasoning in a small bowl. if necessary, cut the cauliflower into 4 pieces. Coat the cauliflower in the rub mix until fully coated. Place on a roasting tray and roast in the hot oven for 35-40 minutes. Alternatively, cut the cauliflower into florets and roast in the hot oven for 25-30 minutes - however, we recommend roasting it whole! On completion the cauliflower should be tender and golden.
FLAKEY ALMONDS
Boil the kettle. Place the almond flakes in a pan over a medium heat. Toast for 3-5 minutes until browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop the almonds when cool enough to handle. Place the amasi-hummus dressing in a bowl, season to taste and add water in 5ml increments until drizzling consistency. Set aside for serving.
BE-COUSCOUS I SAID SO
Using a shallow bowl, submerge the couscous mix in 500ml of boiling water. Add a drizzle of oil and the remaining BBQ rub and gently stir through with a fork. Cover with a plate and set aside to steam for 5-8 minutes until tender. Once cooked, fluff up with the fork and mix through ½ the chopped almonds, ½ the chopped coriander and seasoning to taste.
GOOSEBERRY SAUCE & SALAD
Return the pan to a medium heat. Once hot, add the honey and 20ml of water. Mix until fully combined and heated through. Add in ½ of the gooseberries and fry for about 4-5 minutes, breaking them up with a fork as they cook until heated through. Immediately remove from the heat and set aside. Halve the remaining gooseberries. In a large salad bowl, mix together the green leaves, some almond flakes (reserving some for garnish), halved gooseberries, a drizzle of olive oil and seasoning to taste.
VEGGIE FEAST
Spoon the tasty couscous mix onto a plate and lay on the beautifully roasted cauliflower and side with the vibrant, crunchy salad. Drizzle over the gooseberry sauce and amasi-hummus dressing and sprinkle over the remaining coriander and almond flakes. Gorgeous, chef!
NOMU BBQ Rub - 120ml
Cauliflower - 600g
Almond Flakes - 80g
Amasi-Hummus Dressing - 260ml
Couscous Mix - 320ml
Fresh Coriander - 15g
Honey - 60ml
Gooseberries - 400g
Green Leaves - 120g
Woolies Products in this dish
