Ingredients

• 1 head cauliflower, trimmed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 2 tablespoons extra virgin olive oil
• 1 orange
• 1 small red onion, finely chopped
• 1/4 cup dried cranberries
• 1 garlic clove, crushed
• 1 long red chilli, chopped
• 1/2 cup fresh coriander sprigs

Method

• Step 1 Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.
• Step 2 Cut 1/2 the cauliflower into small florets. Place on prepared tray. Sprinkle with cumin and paprika. Drizzle with 1/2 the oil. Season with salt and pepper. Roast for 20 minutes or until golden and just tender.
• Step 3 Meanwhile, roughly chop remaining cauliflower. Place in a food processor. Process until very finely chopped. Using a zester, remove rind from orange and set aside. Peel, segment and finely chop orange.
• Step 4 Heat remaining oil in a large frying pan over medium-high heat. Add onion. Cook, stirring occasionally, for 5 minutes or until softened. Add finely chopped cauliflower. Cook, stirring, for 5 minutes. Add cranberries, orange zest, garlic and chilli. Cook, stirring occasionally, for 5 minutes or until cauliflower is tender. Season with salt and pepper.

• Step 5 Toss 1/2 the coriander and 1/2 the roasted cauliflower through the ‘couscous’. Top with remaining cauliflower. Serve sprinkled with chopped orange and remaining coriander.