Roasted Caulini with Pearl Couscous, Sweet Potato & Garlic Yoghurt

Preheat oven to 200°C. Roughly chop almonds. Trim the caulini stems from the base (see tip). Cut sweet potato and baby red beetroot into 1.5cm chunks. Pick mint leaves (discarding stems) and roughly chop. Peeling the sweet potato and beetroot is optional (we like to leave it on and save time).

Spread the vegetables over lined baking trays and drizzle with olive oil, seasoning with salt and pepper. Place the garlic clove on the tray. Roast in the oven for 20-25 minutes, until veg is tender. With 10 minutes to go, carefully remove garlic clove (setting aside to cool slightly for step 4) and sprinkle dukkah and almonds over the cauliflower.

In a pot, heat some butter or oil and add pearl couscous, toasting for 2-3 minutes before adding 1 cup of water and the stock concentrate. Bring to the boil and turn down to simmer for 10 minutes with the lid on, stirring occasionally. It's cooked when all liquid has been absorbed. Once cooked, fluff couscous with a fork, season with salt and pepper.

Carefully squeeze roasted garlic from skin and mash. Add to Greek yoghurt in a small bowl and season with salt and pepper, mixing well to combine.

In a large serving bowl, add roasted vegetables, most of the chopped mint, fire roasted red capsicum strips and couscous, tossing well to combine.

Divide vegetable couscous between plates and drizzle with garlic yoghurt and garnish with mint. Enjoy!

Preheat oven to 200°C. Roughly chop almonds. Trim the caulini stems from the base (see tip). Cut sweet potato and baby red beetroot into 1.5cm chunks. Pick mint leaves (discarding stems) and roughly chop. Peeling the sweet potato and beetroot is optional (we like to leave it on and save time).

Spread the vegetables over lined baking trays and drizzle with olive oil, seasoning with salt and pepper. Place the garlic clove on the tray. Roast in the oven for 20-25 minutes, until veg is tender. With 10 minutes to go, carefully remove garlic clove (setting aside to cool slightly for step 4) and sprinkle dukkah and almonds over the cauliflower.

In a pot, heat some butter or oil and add pearl couscous, toasting for 2-3 minutes before adding 1 cup of water and the stock concentrate. Bring to the boil and turn down to simmer for 10 minutes with the lid on, stirring occasionally. It's cooked when all liquid has been absorbed. Once cooked, fluff couscous with a fork, season with salt and pepper.

Carefully squeeze roasted garlic from skin and mash. Add to Greek yoghurt in a small bowl and season with salt and pepper, mixing well to combine.

In a large serving bowl, add roasted vegetables, most of the chopped mint, fire roasted red capsicum strips and couscous, tossing well to combine.

Divide vegetable couscous between plates and drizzle with garlic yoghurt and garnish with mint. Enjoy!

Preheat oven to 200°C. Roughly chop almonds. Trim the caulini stems from the base (see tip). Cut sweet potato and baby red beetroot into 1.5cm chunks. Pick mint leaves (discarding stems) and roughly chop. Peeling the sweet potato and beetroot is optional (we like to leave it on and save time).

Spread the vegetables over lined baking trays and drizzle with olive oil, seasoning with salt and pepper. Place the garlic clove on the tray. Roast in the oven for 20-25 minutes, until veg is tender. With 10 minutes to go, carefully remove garlic clove (setting aside to cool slightly for step 4) and sprinkle dukkah and almonds over the cauliflower.

In a pot, heat some butter or oil and add pearl couscous, toasting for 2-3 minutes before adding ¹⁄₂ cup of water and the stock concentrate. Bring to the boil and turn down to simmer for 10 minutes with the lid on, stirring occasionally. It's cooked when all liquid has been absorbed. Once cooked, fluff couscous with a fork, season with salt and pepper.

Carefully squeeze roasted garlic from skin and mash. Add to Greek yoghurt in a small bowl and season with salt and pepper, mixing well to combine.

In a large serving bowl, add roasted vegetables, most of the chopped mint, fire roasted red capsicum strips and couscous, tossing well to combine.

Divide vegetable couscous between plates and drizzle with garlic yoghurt and garnish with mint. Enjoy!

Preheat oven to 200°C. Roughly chop almonds. Trim the caulini stems from the base (see tip). Cut sweet potato and baby red beetroot into 1.5cm chunks. Pick mint leaves (discarding stems) and roughly chop. Peeling the sweet potato and beetroot is optional (we like to leave it on and save time).

Spread the vegetables over lined baking trays and drizzle with olive oil, seasoning with salt and pepper. Place the garlic clove on the tray. Roast in the oven for 20-25 minutes, until veg is tender. With 10 minutes to go, carefully remove garlic clove (setting aside to cool slightly for step 4) and sprinkle dukkah and almonds over the cauliflower.

In a pot, heat some butter or oil and add pearl couscous, toasting for 2-3 minutes before adding ¹⁄₂ cup of water and the stock concentrate. Bring to the boil and turn down to simmer for 10 minutes with the lid on, stirring occasionally. It's cooked when all liquid has been absorbed. Once cooked, fluff couscous with a fork, season with salt and pepper.

Carefully squeeze roasted garlic from skin and mash. Add to Greek yoghurt in a small bowl and season with salt and pepper, mixing well to combine.

In a large serving bowl, add roasted vegetables, most of the chopped mint, fire roasted red capsicum strips and couscous, tossing well to combine.

Divide vegetable couscous between plates and drizzle with garlic yoghurt and garnish with mint. Enjoy!

Preheat oven to 200°C. Roughly chop almonds. Trim the caulini stems from the base (see tip). Cut sweet potato and baby red beetroot into 1.5cm chunks. Pick mint leaves (discarding stems) and roughly chop. Peeling the sweet potato and beetroot is optional (we like to leave it on and save time).

Spread the vegetables over lined baking trays and drizzle with olive oil, seasoning with salt and pepper. Place the garlic clove on the tray. Roast in the oven for 20-25 minutes, until veg is tender. With 10 minutes to go, carefully remove garlic clove (setting aside to cool slightly for step 4) and sprinkle dukkah and almonds over the cauliflower.

In a pot, heat some butter or oil and add pearl couscous, toasting for 2-3 minutes before adding ¹⁄₂ cup of water and the stock concentrate. Bring to the boil and turn down to simmer for 10 minutes with the lid on, stirring occasionally. It's cooked when all liquid has been absorbed. Once cooked, fluff couscous with a fork, season with salt and pepper.

Carefully squeeze roasted garlic from skin and mash. Add to Greek yoghurt in a small bowl and season with salt and pepper, mixing well to combine.

In a large serving bowl, add roasted vegetables, most of the chopped mint, fire roasted red capsicum strips and couscous, tossing well to combine.

Divide vegetable couscous between plates and drizzle with garlic yoghurt and garnish with mint. Enjoy!

Preheat oven to 200°C. Roughly chop almonds. Trim the caulini stems from the base (see tip). Cut sweet potato and baby red beetroot into 1.5cm chunks. Pick mint leaves (discarding stems) and roughly chop. Peeling the sweet potato and beetroot is optional (we like to leave it on and save time).

Spread the vegetables over lined baking trays and drizzle with olive oil, seasoning with salt and pepper. Place the garlic clove on the tray. Roast in the oven for 20-25 minutes, until veg is tender. With 10 minutes to go, carefully remove garlic clove (setting aside to cool slightly for step 4) and sprinkle dukkah and almonds over the cauliflower.

In a pot, heat some butter or oil and add pearl couscous, toasting for 2-3 minutes before adding ¹⁄₂ cup of water and the stock concentrate. Bring to the boil and turn down to simmer for 10 minutes with the lid on, stirring occasionally. It's cooked when all liquid has been absorbed. Once cooked, fluff couscous with a fork, season with salt and pepper.

Carefully squeeze roasted garlic from skin and mash. Add to Greek yoghurt in a small bowl and season with salt and pepper, mixing well to combine.

In a large serving bowl, add roasted vegetables, most of the chopped mint, fire roasted red capsicum strips and couscous, tossing well to combine.

Divide vegetable couscous between plates and drizzle with garlic yoghurt and garnish with mint. Enjoy!