Roast Garlic Cabbage with Couscous Salad Recipe
This recipe is rated 5.0 out of 5.
Is it a salad? Is it a roast? It’s the best of both! With a cosy-meets-zingy flavour profile, this roast garlic cabbage is slathered in garlicky toum and cooked to golden perfection. Add a side of herby couscous with almonds and currants for a hit of freshness, and you’ve got the perfect punchy plant-based dinner.
You will need
Serves 4
For the cabbage:
- 1/2 white or purple cabbage, cut into quarters
- 1 tub of toum (garlic dip)
- Salt and pepper, to taste
For the couscous:
- 1 1/4 cups vegetable stock
- 1 cup couscous
- 1 tbsp nutritional yeast
- Lots of cracked black pepper
- Salt to taste
- 2 1/2 tbsp currants
- Large handful of roasted almonds, chopped
- 1 handful chopped parsley (optional)
- 1 handful chopped dill (optional)
- 1 hand chopped chives (optional)
To serve:
- Rice, or naan, coconut yoghurt, lime pickle
Recipe: Simon Toohey
Directions
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Step 1
Preheat the oven to 180°C. Cut the cabbage into quarters (or halves if you’re doubling the recipe).
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Step 2
Generously spread toum over the cut sides of the cabbage—really slather it on! Roast in the oven for 30–40 minutes until golden and crispy on the outside, tender in the centre.
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Step 3
Meanwhile, bring the stock to a boil. In a separate bowl, combine couscous, nutritional yeast, and black pepper.
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Step 4
Pour over the hot stock, stir quickly, and cover with a lid. Let sit for 5 minutes to absorb.
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Step 5
Fluff the couscous, then stir through the chopped almonds, currants, herbs, and extra seasoning to taste.
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Step 6
To serve, spread the couscous on a plate and top with the roasted cabbage.
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Step 7
Drizzle over any leftover juices and enjoy with rice, naan, coconut yoghurt, or lime pickle on the side.
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Recipe: Simon Toohey
