Recipe:
1 head cauliflower, cut into florets
1 bunch rainbow carrots, trimmed
Salt, pepper
3 tsp basil
5 threads saffron, bloomed in 1 tbsp extra virgin olive oil
Mix the above ingredients and place on baking sheet - roast 20-25 minutes.
2 cups cooked Israeli couscous
1 bunch kale, torn
1 clove garlic, minced
Salt, pepper
Handful dried cranberries
2 tsp extra virgin olive oil
Toss the couscous with the kale and saute in pan with oil, garlic and cranberries. Season to taste with salt and pepper. Toss in the cauliflower and carrots.
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