Smoky Cauliflower Salad Recipe

A square, overhead shot of Smoky Cauliflower Salad in a large blue bowl. In the bottom right corner, you can see a small pile of cherry tomatoes, and in the top right corner, you can see a small glass jar of siracha mayo. This is all set on a light blue surface.

Smoky Cauliflower Salad - A tastebud-tingling, filling, meat-free dinner made with seasoned, roasted cauliflower, vibrant veg-packed couscous and a good drizzle of sriracha mayo. Serve warm or cold!

Prep Time5

Cook Time20

Total Time25

Course: Lunch

Cuisine: All

Keyword: cauliflower, chicken salad, cous cous, roasted cauliflower

Servings: people

Author Nicky Corbishley

Ingredients

Smoky Cauliflower:

1 large head cauliflower broken into florets
2 tbsp olive oil
¼ tsp salt
¼ tsp garlic salt
¼ tsp black pepper
1 ½ tsp smoked paprika

Couscous Salad:

1 tbsp olive oil
1 onion finely chopped
2 cloves garlic peeled and minced
½ tsp salt
½ tsp freshly ground black pepper
1 tsp ground cumin
½ tsp paprika
½ tsp celery salt
175 g (1 cup) dried couscous
400 ml (1 2/3 cups) hot vegetable stock
1 red bell pepper seeded and finely chopped
1 green bell pepper seeded and finely chopped
10 grape tomatoes quartered
5 spring onions (scallions) chopped
60 g (1 cup) chopped fresh parsley

Sriracha Mayo:

60 g (1/4 cup) mayonnaise
30 ml (2 tbsp) sriracha

Instructions

Preheat the oven to 200C/400F.
Place the cauliflower florets on a large baking sheet and drizzle with the oil. Sprinkle on the seasonings, toss together, and bake for 20 minutes, or until the cauliflower is golden and tender.
1 large head cauliflower, 2 tbsp olive oil, 1/4 tsp salt, 1/4 tsp garlic salt, 1/4 tsp black pepper, 1 1/2 tsp smoked paprika
Meanwhile, prepare the couscous salad. In a large saucepan, heat the oil over medium heat. Add the onion and cook, stirring often, for 5 minutes or until the onion softens. Add the garlic, salt, black pepper, cumin, paprika and celery salt and stir together. Cook for an additional 2 minutes or until the spices release their fragrance.
1 tbsp olive oil, 1 onion, 2 cloves garlic, 1/2 tsp salt, 1/2 tsp freshly ground black pepper, 1 tsp ground cumin, 1/2 tsp paprika, 1/2 tsp celery salt
Add the couscous and hot stock. Stir together and bring to a boil, the cover, turn off the heat, and let sit for 5 minutes.
175 g (1 cup) dried couscous, 400 ml (1 2/3 cups) hot vegetable stock
After 5 minutes, remove the lid and fluff the couscous with a fork. Add the red and green bell peppers, tomatoes, spring onion and parsley and toss together.
1 red bell pepper, 1 green bell pepper, 10 grape tomatoes, 5 spring onions (scallions), 60 g (1 cup) chopped fresh parsley
Transfer to a large serving plate and top with the roasted cauliflower.
In a small bowl, stir together the mayonnaise and sriracha and drizzle on top of the cauliflower before serving.
60 g (1/4 cup) mayonnaise, 30 ml (2 tbsp) sriracha

Notes

The nutritional info is per serving. This recipe serves 4.

Nutrition

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