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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


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.

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