eCook Meal
Katlego’s Cauli & Gooseberry Roast
with amasi-hummus dressing & golden sultana couscous
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!
Serving guide
Choose your portion size.
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
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R167.85
for 4 servings · R41.96 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Cauliflower needs 600 gWhole Cauliflower Avg 500 g 500 g at R33.12 · 1.20× packR39.74
-
Honey needs 60 mlOrganic Apple Cider Vinegar with Honey and Ginger 500 ml 500 ml at R139.99 · 12% of packR16.80
-
Green Leaves needs 120 gWhole Spinach 350 g 350 g at R19.99 · 34% of packR6.85
-
Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
-
Gooseberries needs 400 gCape Gooseberries 200 g 200 g at R50.99 · 2.0× packsR101.98
Not in the Woolies basket — source these elsewhere:
- Couscous Mix
- NOMU BBQ Rub
- Almond Flakes
- Amasi-Hummus Dressing
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Katlego’s Cauli & Gooseberry Roast?
The preparation time for Katlego’s Cauli & Gooseberry Roast with amasi-hummus dressing & golden sultana couscous is between 15 and 30 minutes.
What is the total time required to make Katlego’s Cauli & Gooseberry Roast with amasi-hummus dressing & golden sultana couscous?
The total time required to make Katlego’s Cauli & Gooseberry Roast with amasi-hummus dressing & golden sultana couscous is between 40 and 55 minutes.
How many servings does Katlego’s Cauli & Gooseberry Roast provide?
4 servings
What are the main ingredients in Katlego’s Cauli & Gooseberry Roast?
Almond Flakes, Amasi-Hummus Dressing, Cauliflower, Couscous Mix, Fresh Coriander, Gooseberries, Green Leaves, Honey, NOMU BBQ Rub
What is the nutritional information of Katlego’s Cauli & Gooseberry Roast?
Calories: 683, Carbs: 106 grams, Fat: grams, Protein: 22.1 grams, Sugar: 38.7 grams, Salt: 2215 grams
How do I prepare Katlego’s Cauli & Gooseberry Roast?
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. 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. 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. 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! 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.
What should be prepared from my kitchen to make Katlego’s Cauli & Gooseberry Roast?
Almond Flakes, Amasi-Hummus Dressing, Cauliflower, Couscous Mix, Fresh Coriander, Gooseberries, Green Leaves, Honey, NOMU BBQ Rub
How many calories does Katlego’s Cauli & Gooseberry Roast have?
683 calories
How much fat content does Katlego’s Cauli & Gooseberry Roast have?
grams