Name: Roasted Cauliflower Couscous Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Indian
Ingredients: 1 small head of cauliflower, cleaned and separated into small florets (~200g florets); 1 (14 oz) can chickpeas, drained and rinsed; 1 cipollini onion, sliced (50g sliced); 1/2 cup (90g) pearl couscous (preferably toasted pearl couscous); 1/4 cup toasted blanched almonds; 2 tbsp finely minced fresh mint; 2 tbsp finely minced fresh cilantro; Generous squeeze of lemon juice (about 1 tbsp); Kosher salt; 3 tbsp (30g) olive oil; 2 garlic cloves, finely chopped; 1 tsp cumin seeds; 1/2 tsp ground coriander; 1/2 tsp kashmiri chili or cayenne pepper; 1/4 tsp turmeric; 1/4 tsp Ceylon cinnamon; 1 tsp honey

Cozy salads are pretty much on repeat in my kitchen all winter long, and this cauliflower couscous salad is the current one on rotation that takes full advantage of seasonal veg.

At this point, I kinda have a formula for baked/roasted salads – loads of roasted veggies and onion, crispy chickpeas, some sort of grain, something crunchy, and a fabulous dressing. And this roasted cauliflower couscous salad follows that exact format: loads of roasted golden cauliflower and cipollini onion, crispy chickpeas, pearl couscous, herbs, and toasted almonds, all tossed in a garlicky spiced dressing, plus a hit of lemon for brightness.

It’s cozy, comforting, and tastes great reheated the following day!

Cauliflower Couscous Salad Ingredients

Cauliflower: I used a mix of white and yellow cauliflower – simply because I wanted more color in this bowl. They both taste and cook the same.
Canned chickpeas
Cipollini onion: They’re essentially a sweet Italian pearl onion. That said, if you can get your hands on Cipolline onions, use them. Otherwise, a regular sweet onion or pearl onions will both work well.
Pearl couscous: If you can, get toasted pearl couscous. My go-to brand is RiceSelect, which I typically just order online.
Toasted blanched almonds: I get these from Trader Joe’s – they’re addictingly good.
Fresh mint
Fresh cilantro
Lemon
Olive oil: Love anything from California Olive Ranch, Terra Delyssa, or Brightland.
Garlic
Spices: Including cumin seeds, ground coriander, Kashmiri chili or cayenne pepper, Ceylon cinnamon, and turmeric. Just a note, love Burlap and Barrel for spices (especially the Kashmiri chili and turmeric).
Honey: If you’re vegan, sub with maple syrup
Diamond Crystal kosher salt

Method Behind this Cauliflower Couscous Salad

Clean the cauliflower, separate the florets from the stem, and then separate them into smaller florets. Slice the cipollini onion into thin slices and add to the sheet pan, along with the cauliflower and chickpeas. Drizzle over a generous amount of olive oil (I used about 3 tbsp or 32g) and kosher salt, toss to coat.

Roast the veggies and chickpeas at 450°F for 25-30 minutes, stirring a few times throughout the bake time. Pull the pan out when the cauliflower is beginning to char/crisp, and the chickpeas are a deep golden-brown.

Fill a pot with water and bring to a boil, dump in the couscous, and season with a generous pinch of kosher salt. Let boil until al dente, then strain in a sieve, rinse with cold water to stop the cooking process, and set aside to drain. Feel free to toss the cooked couscous with a smidge of olive oil to prevent it from sticking when it cools.

Add the roasted veggies and chickpeas to a large bowl, along with the cooked couscous, toasted almonds, and herbs.

To pan (or you can use the pot you cooked the couscous in to save on dishes), add the olive oil and garlic. Sauté over medium heat until the garlic begins to turn slightly golden. Sprinkle in the cumin seeds and let them fry for 15-20 seconds, then sprinkle in the coriander, chili, turmeric, and cinnamon, and saute for an additional 15 seconds to bloom them. Turn off the heat, and drizzle in the honey. Then pour over the salad bowl, squeeze over some lemon, and toss together.

Adjust for salt as needed and serve immediately (this tastes best warm).

Iteration(s) of this Salad

The great thing about this salad is that it’s a great base: you can change up the herbs and spices and completely change the flavor profile of this dish.

My favorite iteration is to swap out all the spices for 2 tsp of za’atar, 1 tsp of sumac, and 1/2 tsp of cumin. It’s phenomenal and pairs great with the components of this bowl.

Another fun variation is to swap out the mint and cilantro for parsley, and use Aleppo pepper, fresh thyme, dried Italian herbs, and fennel seeds in lieu of the spices for a Mediterranean flair on this dish.

Notes

Tadka is not an actual dish or recipe but rather a method of blooming spices in oil or ghee to create an aromatic flavor-packed sauce. It’s usually poured over dal (lentils) to add richness and complexity! Depending on the types of spices, herbs, and fat used, the tadka can change dramatically in terms of flavor, texture, and color. One good way to think of tadka is as a layer of flavor. Just like many soup recipes, stocks, etc. start with browning veggies to build more flavor. Tadka does the same but on a more intense level, in my opinion. Just thought I’d give some background on the spiced oil dressing situation. Also, many Asian countries utilize this technique, so it goes by many names. This version is rooted in Indian culture.

Can’t wait for you to make this salad! Don’t forget to leave a starred rating and review – love hearing your feedback!