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For the spice paste: Peel the onion and the garlic.
Place all ingredients for the spice paste in Braun’s MultiQuick 7 350 ml chopper attachment and finely blend. If the paste isn’t smooth enough, add a little bit of water and mix again.
For the cauliflower: Preheat the oven to 200 C°. Fill an ovenproof pan halfway with water and set it on the bottom of the oven.
Cut off the stalk of the cauliflower and peel away any leaves. Place the head upside down in an oven safe cast-iron pan or pot.
Pour in 2/3 of the spice paste and shake the cauliflower around so that the paste covers all parts from the inside. Turn the cauliflower and brush the rest of the paste over the head.
Place the pot in the oven and roast for approx.. 45-50 minutes.
For the couscous: Bring 300 ml of lightly salted water to a boil in a small saucepan. Once the water boils, add about 240 g of couscous and stir thoroughly.
Then remove the pot from the heat and let it soak for about 5 minutes with the lid closed, without adding any more heat.
Gently stir the couscous with a fork.
Peel the onion and garlic and chop them finely together with parsley in the 350 ml chopper attachment.
Cut the pomegranate in half and carefully scoop out the seeds by removing the white skin.
In a bowl, mix the couscous with olive oil, lemon juice and the chopped ingredients, add raisins and pomegranate seeds.
Stir well and season with salt and pepper. Serve the roasted cauliflower on top of the raisin-couscous.
For the spice paste: Peel the onion and the garlic.
Place all ingredients for the spice paste in Braun’s MultiQuick 7 350 ml chopper attachment and finely blend. If the paste isn’t smooth enough, add a little bit of water and mix again.
For the cauliflower: Preheat the oven to 200 C°. Fill an ovenproof pan halfway with water and set it on the bottom of the oven.
Cut off the stalk of the cauliflower and peel away any leaves. Place the head upside down in an oven safe cast-iron pan or pot.
Pour in 2/3 of the spice paste and shake the cauliflower around so that the paste covers all parts from the inside. Turn the cauliflower and brush the rest of the paste over the head.
Place the pot in the oven and roast for approx.. 45-50 minutes.
For the couscous: Bring 300 ml of lightly salted water to a boil in a small saucepan. Once the water boils, add about 240 g of couscous and stir thoroughly.
Then remove the pot from the heat and let it soak for about 5 minutes with the lid closed, without adding any more heat.
Gently stir the couscous with a fork.
Peel the onion and garlic and chop them finely together with parsley in the 350 ml chopper attachment.
Cut the pomegranate in half and carefully scoop out the seeds by removing the white skin.
In a bowl, mix the couscous with olive oil, lemon juice and the chopped ingredients, add raisins and pomegranate seeds.
Stir well and season with salt and pepper. Serve the roasted cauliflower on top of the raisin-couscous.
