Roasted cauliflower couscous salad

5 Dec

roasted cauliflower couscous salad

I’m pretty organised with food shopping and meal planning, but even so, there are regular occasions when I just need to get something to eat on the table in minutes.

Leftovers are a lifesaver at such times, or a quick pasta like linguine with sardine pesto or pasta cacio e pepe. Eggs are good — scrambled, fried, or in an omelette or frittata.

And there’s usually a tub of salad that can be combined with some toasted pitta, hummus, olives and chopped vegetables for what we call a “lunchy dinner”. While it’s often kisir or tabbouleh, this roasted cauliflower couscous salad has recently joined the rotation.

Roasted cauliflower softens without going mushy, and has a deep, almost nutty taste. I find that the textures of the cauliflower and couscous really complement one another.

Roasted cauliflower couscous salad
(serves 4)

  • medium cauliflower, broken into florets
  • 2-3 tsp olive oil
  • salt and pepper
  • 1 cup (250ml) couscous
  • 1 1/2 cups (375ml) boiling water
  • 1 bunch mint, leaves only, chopped fine
  • 1 bunch parsley, leaves and finer stalks only, chopped fine
  • juice of a lemon
  • salt and pepper
  1. Heat the oven to 450°F (225°C). Spread the cauliflower florets in a large roasting tin. Toss with the olive oil and season with salt and pepper.
  2. Roast the cauliflower for about 20 minutes, until the florets are soft and caramelized on the edges.
  3. Place the couscous in a heatproof bowl. Pour the boiling water over it and cover with a plate or clingfilm. Leave it to swell for twenty minutes, then fluff with a fork.
  4. Add the roast cauliflower, chopped herbs and lemon juice and toss to combine. Season with salt and pepper, drizzle with olive oil and serve.

2 Responses to “Roasted cauliflower couscous salad”

  1. Debbie December 5, 2016 at 8:11 am #

    I have never tried cauli roasted – it sounds really delicious – definitely going to give this a try

    • Andrea December 5, 2016 at 9:05 am #

      It’s a different vegetable when roasted – no bad thing in the girls’ opinion 🙂

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