Turmeric Cauliflower + Cabbage with Apricot Chutney

Cut the onion in half. Mince ½ of the onion finely; slice the other ½ into thin strips and set aside on a lined baking sheet. Mince the garlic and ginger finely. Keep chopping all 3 together as finely as you can. In a small pot or sauté pan, melt the butter. Add the ginger/garlic/onion and sauté for about 1-2 minutes over medium heat so they become fragrant but not browned. Add ½ of the turmeric and ½ of the cumin. Cook on the bottom of the pan for 30 seconds. Add the jam and 1 Tablespoon of water. Bring to a simmer, then turn off the heat and let it sit.

Cut the cauliflower into florets, including the steak and the leaves. Trim off or remove only the bottom most part of the stem and any leaves that are yellowed or withered. Wash it all and shake dry. Place on the baking sheet with the onion.

Place the florets in a bowl. Toss them with about ½ of the salt, the rest of the cumin and turmeric, the black pepper and a drizzle of olive oil (about 1 teaspoon). Add ½ of the garlic powder. Toss to coat.

Slice the cabbage in half, then quarters. Stand each quarter up and make a small triangular slice to remove the core. Then slice each quarter into 2 or 3 wedges. Add these to a baking sheet and scatter the cauliflower florets around. Drizzle the rest of the olive oil on the cabbage wedges and sprinkle with a pinch of salt.

Roast the sheet pan for about 12 minutes, then use tongs to flip the cabbage and stir up the cauliflower. Return to the oven and cook for another 12-15 minutes or until the cauliflower is cooked through.

Meanwhile, bring 1 cup of water to a boil and add a pinch of salt. When boiling, stir in the couscous, then cover and turn off the heat. Time for 8 minutes. When done, let it sit for 4 more minutes, then rake the couscous with a fork. Drizzle with a bit of olive oil.

Serve the couscous topped with veggies. Spoon apricot chutney over top.