Smoky Cauliflower Steak With Giant Couscous & Coconut Yoghurt

Preheat the grill to high

Cut your cauliflower in half, discard the stem and leaves

Add the cauliflower halves to a heatproof bowl, then cover the bowl with cling film and pierce a few holes in the top with a fork

Put the bowl in the microwave for 5-8 min or until the cauliflower is fork-tender

Meanwhile, heat a large, dry, wide-based pan (preferably non-stick with a matching lid) over a medium heat

Once hot, add your flaked almonds and cook for 2-3 min or until toasted and lightly golden

Once toasted, transfer to a plate, reserve the pan

Tip: Watch them like a hawk to make sure they don't burn!

Boil a kettle

Peel and finely chop (or grate) your garlic

Pick your coriander leaves from their stems, discard the stems

Return the reserved pan to a medium-high heat with a drizzle of olive oil

Once hot, add the chopped garlic, your tomato paste and baharat with half your ground smoked paprika (you'll use the rest later!) and cook for 1 min or until fragrant

Once fragrant, add your giant couscous and cook for 1 min, stirring to coat the grains

Add your vegetable stock mix and chickpeas (no need to drain!) with all the bean water to the pan with 150ml [200ml] [250ml] boiled water and a pinch of sugar

Stir it all together and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook, covered, for 12-14 min or until the couscous is tender

Tip: Add more water if it's looking a little dry before the couscous is tender!

While the couscous cooks, add the softened cauliflower half[ves] to a tin foil-lined baking tray (or two!)

Crush the cauliflower half[ves] lightly with another baking tray, drizzle with vegetable oil and sprinkle over your smoked sea salt flakes and remaining ground smoked paprika

Tip: Crush them gently, so they don't fall apart!

Put the tray[s] under the grill for 6-7 min or until the cauliflower is charred – this is your smoky cauliflower steak[s]

Once the couscous is tender, add your balsamic sun-dried tomato paste to the pan with a generous pinch of salt and stir it all together – this is your spiced giant couscous