Curried Cauliflower Salad with Pearl Couscous & Tahini Dressing
This filling curried cauliflower salad with pearl couscous, fresh herbs, toasted almonds, dried cranberries and lentils is a balanced, nourishing healthy lunch or side dish. It is a delicious combination of sweet, spicy and tangy flavours.
Servings: 4 people
Ingredients
Spiced cauliflower and chickpeas
- 1 medium cauliflower cut into florets
- 3 tbsp extra virgin olive oil
- 2 tsp curry powder
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ tsp turmeric
- ½ tsp salt
- ¼ tsp chili powder (optional)
Pearl couscous salad
- 1 cup dry pearl couscous
- 2 cups vegetable broth
- ½ red onion thinly sliced
- ½ cup fresh parsley roughly chopped
- ½ cup almonds roughly chopped and toasted
Creamy tahini dressing
- ¼ cup tahini hulled
- 1 lime juiced
- 2 tbsp water
- 1 tsp garlic powder
- ½ tsp ground cumin
- salt and pepper to taste
Instructions
- Preheat the oven to 390°F (200°C).
- Prepare Cauliflower: In a large mixing bowl, combine the cauliflower florets, 2 tablespoons of olive oil, curry powder, garlic powder, turmeric, chili powder, salt, and black pepper. Toss well to coat.
- Roast Cauliflower: Spread the cauliflower on a baking sheet lined with parchment paper. Drizzle with the remaining 1 tablespoon of olive oil. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender. Stir or flip the mixture halfway through cooking for even browning. Set aside to cool.
- Cook Couscous: In a medium-sized saucepan, bring the vegetable broth to a boil. Add the pearl couscous and cook to the time indicated on packet instructions. Once cooked, fluff the couscous with a fork and set aside to cool.
- In a large salad bowl, combine the cooked pearl couscous, lentils, curried cauliflower, finely chopped red onion, cranberries and roughly chopped parsley.
- Prepare Creamy Tahini Dressing: In a separate small bowl, whisk together the tahini, lime juice, water, garlic powder, ground cumin, salt, and pepper until well combined. Adjust the consistency by adding more water if needed.
- Pour the creamy tahini dressing over the salad and toss gently to coat all the ingredients.
- Garnish with toasted almonds and serve.
