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Roasted Cauliflower Couscous Salad

Roasted Cauliflower Couscous Salad

Salads

Course

Pulse Type

Chickpeas

Specialty Diet

Vegetarian

Occasion

Mediterranean Diet

Cook Time

50 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1small headcauliflowercut into small florets (about 200g florets)
1(14 oz) canchickpeasdrained and rinsed
1cipollini onionsliced (50g sliced) (or 1/2 small yellow onion)
1/2cup (90g)pearl couscous
1/4cuptoasted blanched almonds
2tbspfinely minced fresh mint
2tbspfinely minced fresh cilantro
1tbsplemon juice
Kosher salt

Spiced Sauce / Tadka

3tbsp (30g)olive oil
2garlic clovesfinely chopped
1tspcumin seeds
1/2tspground coriander
1/2tspKashmiri chili powder or cayenne pepper
1/4tspturmeric
1/4tspCeylon cinnamon
1tsphoneyor maple syrup

Instructions

Preheat the oven to 450°F and line a medium sheet pan with parchment paper.
Prepare the vegetables and chickpeas. Add the cauliflower florets, sliced onion, and chickpeas to the sheet pan. Drizzle generously with olive oil, season with kosher salt, and toss to coat evenly.
Roast for 25–30 minutes, stirring a few times during cooking, until the cauliflower is lightly charred and the chickpeas are crisp and golden brown.
Meanwhile, cook the couscous. Bring a pot of salted water to a boil and add the pearl couscous. Cook until al dente, then drain and rinse under cold water to stop the cooking process. Set aside to drain.
Add the roasted cauliflower, chickpeas, cooked couscous, toasted almonds, mint, and cilantro to a large serving bowl.
Make the spiced sauce. Heat the olive oil and garlic in a small skillet over medium heat until the garlic begins to turn golden. Add the cumin seeds and cook for 15–20 seconds. Stir in the coriander, chili powder, turmeric, and cinnamon and cook for an additional 15 seconds to bloom the spices. Remove from the heat and stir in the honey.
Pour the spiced sauce over the salad. Add the lemon juice and toss until everything is evenly coated.
Taste and adjust seasoning with additional salt or lemon juice as needed. Serve warm.