Ingredients
Coconut oil
1 large red pepper
1 yellow pepper
6 baby courgettes
2 red onions
4 large mushrooms
8-10 medium tomatoes
3 tbsp chopped rosemary leaves
1 Cauliflower
450ml/1pint boiling hot veg. stock or water
2 garlic cloves, peeled and finely grated
3 tbsp chopped flat leaf parsley
100g/3 oz capers or caper berries
salt and pepper
Preparation method
1 Preheat oven 200C/ gas 6/fan 180C. Cut the peppers into bite sized chunks and add into a large roasting tin with oil along with the courgettes, onions, mushrooms and tomatoes. Sprinkle with the rosemary and roast in the oven for 15 mins.
2 Grate the Cauliflower into small rice size shapes.
3 Mix the garlic and lemon together in a bowl add the cauli-couscous the roasted veg. Add the garlic and lemon, chopped herbs and capers. Season and toss.