How to Refreshing Eating on a Dime Roasted Cauliflower, Red Cabbage & Black Bean Couscous

How to Refreshing Eating on a Dime Roasted Cauliflower, Red Cabbage & Black Bean Couscous Delicious, fresh and tasty.

Roasted Cauliflower, Red Cabbage & Black Bean Couscous. Place cauliflower in baking dish, and brush with olive oil. To prepare cabbage sauce: In a small square of cheesecloth make a sachet of allspice, star anise and ginger; wrap and tie. Use any beans/veg to mix with the couscous to make a delicious filling and tasty salad.

Warm tortillas in the oven prior to serving.

Mix the cream, mayonnaise and hot sauce together for the dressing.

In a large bowl, combine cauliflower with olive oil, chili powder, paprika, cayenne pepper, cumin and salt and pepper.

You can cook Roasted Cauliflower, Red Cabbage & Black Bean Couscous using 11 ingredients and 4 steps. Here is how you cook it.

Ingredients of Roasted Cauliflower, Red Cabbage & Black Bean Couscous

1. It’s 1 cup of Uncooked plain couscous.

2. Prepare 1/2 of Veg stock cube.

3. You need of Left over veggies. This recipe:.

4. It’s 1 can of Black beans.

5. It’s of Cauliflower - pre roasted.

6. You need of Pineapple - preroasted.

7. You need of Peas.

8. It’s of Sweetcorn.

9. Prepare of Red cabbage.

10. You need of Cumin.

11. You need of Baby spinach.

Heat the remaining oil in a large saucepan and add the onion and cabbage.

Cauliflower, broccoli, carrots, and red cabbage are roasted with herbs and topped with crushed garlic croutons for a colorful veggie side dish.

The Best Cauliflower Cabbage Recipes on Yummly

Roasted cauliflower is delicious whether you do cauliflower steaks, popcorn or roast it whole..

Roasted Cauliflower, Red Cabbage & Black Bean Couscous instructions

1. Mix 1/2 stock cube with hot boiled water and add to couscous. Leave to soak then fluff.

2. In pan saute garlic and onion in a little water then throw in all chopped veg.

3. Add black beans, cumin, soaked coucous and baby spinach.

4. Heat through and serve.

Cauliflower, broccoli, carrots, and red cabbage are roasted with herbs and topped with crushed garlic croutons for a colorful veggie side dish.

Store in separate airtight containers in the refrigerator.

Add the pasta to the skillet with the cabbage and return to a medium-high heat.

Fold in the roasted cauliflower, chopped thyme, and parsley.

Season to taste with additional salt and pepper.