Dollop
Curried couscous with roasted cauliflower
Curry-roasted cauliflower and red onion over fluffy couscous with peas, raisins and toasted almonds, with cool yogurt on top.
- 40 min total
- 10 min hands-on
- Anyone can make this
- Serves 4
- About $3.28 a serving
- 580 calories
- Good the next day
- Vegetarian
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 cauliflower, cut into florets
- 1 red onion, cut into wedges
- 1 tbsp curry powder
- ⅓ cup almonds, chopped
- 2 cups vegetable broth
- 1½ cups couscous
- 1 cup frozen peas
- ⅓ cup raisins
- 1 lemon, juiced
- ¼ cup cilantro, chopped
- 1 cup plain yogurt
From your pantry
- 3 tbsp olive oil, divided
- ½ tsp ground turmeric
- 1 tsp salt, divided
Each serving has about 580 calories, 20 g protein, 87 g carbs and 18 g fat, and costs about $3.28 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No red onions? White onions or yellow onions work.
- No frozen peas? Frozen mixed vegetables work.
- No raisins? Dried cranberries work.
- No lemons? Limes work.
- No cilantro? Fresh parsley works.
- No plain yogurt? Plain Greek yogurt works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
On a large , the cauliflower and onion with 2 tablespoons oil, the curry powder, turmeric and ½ teaspoon salt. 20 minutes, flipping once.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 20 min
Scatter the almonds over the pan and 5 minutes more, until the cauliflower is and the almonds are toasted.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Timer: 5 min
Meanwhile, bring the broth, the rest of the oil and the rest of the salt in a over high heat.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
High heat
Stir in the couscous, peas and raisins, cover, take the pan off the heat and leave it 5 minutes.
Timer: 5 min
Fluff the couscous with a fork and stir in the lemon juice.
Serve the couscous topped with the cauliflower and almonds, the cilantro and a spoonful of yogurt.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
