Cauliflower steak with spicy pearl couscous

Preheat the oven to 180°C (350°F). Remove the leaves from the cauliflower, discarding the outer leaves and reserving the rest. Cut the cauliflower into slices of about 0.5 cm (1/4 inch).

Mix the mild paprika powder, onion powder, chili flakes, sea salt and black pepper together with the olive oil.

Arrange the cauliflower slices and leaves on a baking sheet lined with parchment paper and brush the cauliflower slices with half the herb mixture. Roast in the oven for 25 minutes, or until golden brown and cooked through. Turn the slices halfway through cooking; the leaves often finish and crisp faster. Remove them from the oven in that case.

Prepare the pearl couscous according to the instructions on the packaging and let it cool slightly.

Meanwhile, peel the orange and cut it into segments. Peel and thinly slice the red onion. Remove the mint leaves and coarsely chop the peanuts.

Mix the pearl couscous with the red onion, orange, mint, baby spinach and the remaining herb mixture to make a spicy salad.

Arrange the roasted cauliflower on plates and top with the salad. Garnish with the peanuts and crispy cauliflower leaves.