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🍽️ Steamed Cauliflower with Fruity Curry Couscous and Creamy Herb Yogurt Sauce

345 kcal · 30 min · 4 servings

Ingredients

• Cauliflower 1 pc.
• Salt 1 tbsp.
• Olive oil 2 tbsp.
• Cherry tomatoes 500 g
• Vegetable broth 300 ml
• Couscous 200 g
• Curry powder 1 tsp.
• Mint, fresh 10 g
• Parsley, fresh 10 g
• Yogurt, plain 150 g
• Pepper, black ground pinch

Instructions

1. 1. Prepare a large pot with salted water.
2. 2. Thoroughly wash the cauliflower and remove the hard stem at the base.
3. 3. Keep the cauliflower head intact.
4. 4. Cut the bottom of the cauliflower head in a diamond pattern about one centimeter deep.
5. 5. Place the cauliflower in the pot with the salted water.
6. 6. Add one tablespoon of olive oil.
7. 7. Cover the pot.
8. 8. Cook the cauliflower on medium heat for 20 to 25 minutes.
9. 9. Wash the tomatoes under running water.
10. 10. Cut the tomatoes in half in the middle.
11. 11. Bring the vegetable broth to a boil in a pot.
12. 12. Place couscous, the halved tomatoes, curry powder, and one tablespoon of olive oil in a bowl.
13. 13. Pour the hot vegetable broth over the couscous mixture.
14. 14. Cover the bowl with plastic wrap.
15. 15. Let the couscous swell for about 10 minutes.
16. 16. Thoroughly wash the mint and parsley.
17. 17. Pluck the leaves from the stems.
18. 18. Finely chop the herbs.
19. 19. Place the chopped herbs in a bowl with yogurt.
20. 20. Mix the herbs well with the yogurt.
21. 21. Season the yogurt sauce with salt and pepper.
22. 22. Lift the cooked cauliflower out of the pot with a slotted spoon.
23. 23. Let the cauliflower drain well.
24. 24. Finally, taste the tomato curry couscous.
25. 25. Plate the couscous, cauliflower, and herb yogurt sauce.

Nutrition per serving

• kcal: 345
• Protein: 12 g · Fett/Fat: 13 g · Carbs: 49 g