Description
Roasted cauliflower, crispy chickpeas, cipollini onions, and pearl couscous, tossed with fresh herbs, toasted almonds, and a garlicky spiced dressing for the perfect cozy winter grain bowl!
Ingredients
Scale
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
Spiced Sauce/Tadka
- 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
Instructions
- Preheat the oven to 450°F and line a medium sheet pan with parchment paper. I used my Breville toaster oven at 450°F convection – it gets the veggies and chickpeas extra crispy.
- Prep the veggies and chickpeas. Wash 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. Roast the veggies and chickpeas in the preheated oven 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.
- Cook the couscous. 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 everything to a bowl. Add the roasted veggies and chickpeas to a large bowl, along with the cooked couscous, toasted almonds, and herbs.
- Make the tadka. 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.
- Serve. Adjust for salt as needed and serve immediately (this tastes best warm).