ROASTED CAULIFLOWER WITH SPICED COUSCOUS
A simple, flavorful dish combining lightly roasted, spiced cauliflower with aromatic vegetable couscous. Made with inexpensive, wholesome ingredients, this meal highlights the power of seasoning for a tasty, healthy main or side dish.
⏲️ Prep Time: 20 min
🍳 Cook Time: 20 min
🍽️ Yields: 2 main servings or 3 as a side
Calories: Approx. 850 kcal total (without hazelnuts)
🥣 Ingredients
Roasted Cauliflower:
- 1 small cauliflower (about 350–400 g after trimming)
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cumin
- Zest of 1/4 organic lemon
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
Couscous:
- 100 g couscous
- 1 onion (diced)
- 1 small carrot (grated)
- 1 large garlic clove (crushed)
- 1/8 teaspoon turmeric
- 1/2 bunch parsley (chopped)
- A few hazelnuts (optional, chopped)
- 2 tablespoons olive oil
- Salt to taste
👩🍳 Instructions
- Break cauliflower into small florets. Blanch in boiling water for 3 minutes, drain well, and place in a bowl.
- Add coriander, cumin, lemon zest, olive oil, salt, and pepper. Toss well to coat evenly.
- Spread cauliflower florets in a single layer on a parchment-lined baking tray. Roast in a preheated oven at 220°C (430°F) for 10–15 minutes until lightly browned but still slightly crisp.
- For couscous: place couscous in a bowl, season with salt, and cover with 3/4 cup boiling water. Cover and let sit for 10 minutes. Fluff with a fork.
- Heat olive oil in a wide pan over medium-low heat. Add onion and grated carrot. Sauté gently, stirring occasionally, until onion is very soft but not browned (about 30 minutes).
- Add crushed garlic and turmeric, sauté for 1 more minute.
- Reserve 1 tablespoon of the vegetable mixture and some chopped parsley for garnish.
- Turn off heat and stir couscous into the vegetable mixture until evenly colored and combined. Adjust salt to taste. Mix in the remaining chopped parsley. Optionally, add chopped hazelnuts for crunch and aroma.
- Toss roasted cauliflower with reserved vegetable mixture and parsley.
- Arrange cauliflower around couscous on a large serving platter.
💡 Tips
- Avoid overcooking cauliflower to maintain a slight crunch.
- Use fresh herbs for vibrant flavor.
- Toast hazelnuts lightly before chopping for extra aroma.
- This dish works well warm or at room temperature.
🎉 Perfect For
- Light main meals or sides
- Vegetarian and vegan-friendly dishes
- Healthy, flavorful lunches or dinners
📝 Final Thoughts
This dish demonstrates how simple ingredients paired with thoughtful seasoning create a delicious, balanced meal. The roasted cauliflower’s subtle spice and the vibrant, vegetable-rich couscous make a satisfying and nutritious combination.