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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

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Ingredients

Servings:

1 small head cauliflower cut into small florets (about 200g florets)
1 (14 oz) can chickpeas drained and rinsed
1 cipollini onion sliced (50g sliced) (or 1/2 small yellow onion)
1/2 cup (90g) pearl couscous
1/4 cup toasted blanched almonds
2 tbsp finely minced fresh mint
2 tbsp finely minced fresh cilantro
1 tbsp lemon juice
Kosher salt

Spiced Sauce / Tadka

3 tbsp (30g) olive oil
2 garlic cloves finely chopped
1 tsp cumin seeds
1/2 tsp ground coriander
1/2 tsp Kashmiri chili powder or cayenne pepper
1/4 tsp turmeric
1/4 tsp Ceylon cinnamon
1 tsp honey or 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.