- Egg free
- Peanut free
- Sesame free
- Shellfish free
- Seafood free
- Healthier living
- Diabetes friendly
- Low fat per serve
- No added sugar
- Vegetarian
- High in dietary fibre
- High in protein
- 2 serves veg or fruit
- Soy free
Wow your guests with this spiced roast cauliflower and pearl couscous salads. It’s the perfect vegetarian side to serve when you’re entertaining.
- Serves6, as a side
- Cook time30 minutes
- Prep time10 minutes
Ingredients
- 1 head cauliflower, cut into small florets
- 500g Kent pumpkin, seeded, cut into 2cm pieces
- 1/4 cup (60ml) olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 cup (200g) pearl couscous
- 1/3 cup pomegranate seeds
- 1 orange, rind finely grated, juiced
- 1/2 cup mint leaves
- 1/2 cup coriander leaves
- 100g fetta, crumbled
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Line a large baking tray with baking paper. Place cauliflower and pumpkin in a large bowl. Drizzle with 1 tbs oil. Sprinkle with cumin, coriander, turmeric and cinnamon. Season. Toss to combine. Arrange over lined tray. Bake, turning occasionally, for 30 mins or until tender.
Step 2
Meanwhile, cook the couscous in a saucepan of boiling water for 5 mins or until just tender. Refresh under cold water. Drain well. Transfer to a bowl.
Step 3
Add cauliflower mixture to couscous with pomegranate or cranberries, orange juice, orange rind, mint and coriander. Drizzle with remaining oil. Season and toss to combine. Transfer to a serving platter and sprinkle with fetta to serve.
Recipe tip
COOK. STORE. SAVE.
Use it up: Got some leftover pomegranate seeds? They complement both savoury and sweet dishes, such as our Pear & Pomegranate Tart.
Root-to-tip: Don’t toss out those cauliflower leaves – roast them with the cauliflower florets until crisp, then add to the salad.
Smart swap: You can substitute pomegranate seed for dried cranberries.
Spiced roast cauliflower and pearl couscous salad
- Serves6, as a side
- Cook time30 minutes
- Prep time10 minutes
Ingredients
- 1 head cauliflower, cut into small florets
- 500g Kent pumpkin, seeded, cut into 2cm pieces
- 1/4 cup (60ml) olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 cup (200g) pearl couscous
- 1/3 cup pomegranate seeds
- 1 orange, rind finely grated, juiced
- 1/2 cup mint leaves
- 1/2 cup coriander leaves
- 100g fetta, crumbled
Description
Wow your guests with this spiced roast cauliflower and pearl couscous salads. It’s the perfect vegetarian side to serve when you’re entertaining.
Method
Step 1
Preheat oven to 180°C. Line a large baking tray with baking paper. Place cauliflower and pumpkin in a large bowl. Drizzle with 1 tbs oil. Sprinkle with cumin, coriander, turmeric and cinnamon. Season. Toss to combine. Arrange over lined tray. Bake, turning occasionally, for 30 mins or until tender.
Step 2
Meanwhile, cook the couscous in a saucepan of boiling water for 5 mins or until just tender. Refresh under cold water. Drain well. Transfer to a bowl.
Step 3
Add cauliflower mixture to couscous with pomegranate or cranberries, orange juice, orange rind, mint and coriander. Drizzle with remaining oil. Season and toss to combine. Transfer to a serving platter and sprinkle with fetta to serve.