Wow your guests with this spiced roast cauliflower and pearl couscous salads. It’s the perfect vegetarian side to serve when you’re entertaining.
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
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.
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.
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.