top of page

Roasted Cauliflower, Couscous and Pomegranate Salad


Roasted cauliflower in any form is my 'go to' dish. It's easy to just season a cauliflower as you like and stick it into the oven. I then decide how to finish it off based on rest of the items on the menu.

This salad happened by chance as I was figuring out how to serve the roasted cauliflower. It goes really well in a salad with crunchy greens. I added pearl couscous as I had it lying in my pantry, but you can use any grain you have like Barley, Quinoa, Millets, Black Rice or any other type of Couscous.

This dish is a balanced meal by itself. The pomegranate adds a punch of freshness but you could also use oranges or grapes instead. I'm a big preacher of using whatever you have at home and not stressing about shopping for ingredients. Cooking up a tasteful meal should be quick, convenient and enjoyable!

Wondering what else you can make with this humble veggie?

What you need:

1 cauliflower head, cut in florets

Mixed lettuce leaves

½ cup Fresh Mint leaves, torn

½ cup Fresh Parsley, chopped

½ cup Pomegranate seeds

½ cup Pearl couscous, cooked

1/2 cup toasted walnut, crushed

2 tbsp Olive oil

Dressing:

¼ cup Orange juice

2 tbsp Honey

2 tbsp Apple Cider Vinegar

1 tbsp Lime juice

2 tbsp Olive oil

Sea salt and freshly ground pepper

Putting it all together:

In a roasting pan or baking dish, toss the cauliflower floret with the 2 tbsp olive oil, season generously. Roast in the oven for 25-30 mins until the cauliflower is crisp and golden brown. Transfer to a large bowl and leave aside to cool

To the cauliflower, add the mint leaves, parsley, pomegranate, walnuts, pearl couscous and finely chopped lettuce leaves

In a small bowl, whisk together all the ingredients for the dressing, adjusting the seasoning and lime juice to your taste.

Combine the dressing with the salad and serve.

Related Posts

See All
Recent Posts