Roasted Cauliflower Couscous Salad Recipe

Name: Roasted Cauliflower Couscous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium size cauliflower; 1 tsp ground cumin; 1/2 ts cinnamon; 1/2 ts paprika; 1 tsp seasalt; 1 tbsp olive oil; pepper; Spicy chickpeas; 1x 15 oz (400g)can chickpeas (garbanzo beans); 1 tbsp vegetable oil; 2 tsp sriracha sauce; 1 tsp sea salt; AA1/4 cup Parmesan cheese, finely grated; 4 oz (100 g) edamame (soy beans); 2 tbsp flaked almonds; 1 small red onion, thinley sliced

Servings: persons

1 medium size cauliflower
1 tsp ground cumin
1/2 ts cinnamon
1/2 ts paprika
1 tsp seasalt
1 tbsp olive oil
pepper
Spicy chickpeas
1x 15 oz (400g)can chickpeas (garbanzo beans)
1 tbsp vegetable oil
2 tsp sriracha sauce
1 tsp sea salt
AA1/4 cup Parmesan cheese, finely grated
4 oz (100 g) edamame (soy beans)
2 tbsp flaked almonds
1 small red onion, thinley sliced

1
Preheat oven to 375 F (180 C)
2
Cut cauliflower into florets. Put half into a foodproccesor or blender and pulse until you get course grains.
3
Repeat with the rest. Pour cauliflower into a bowl and the spices and olive oil and blend well.
4
Pour onto a baking tray with parcement paper. Shake the tray a little. Roat in oven for about 25-30 minutes until
5
soft with crispy edges. Meanwhile make the spicy chickpeas.
6
Drain and rinse the chickepeas well in cold water. Pat dry. Line a bakingsheet with with parchment paper. Whisk oil and
7
sriracha together and toss with the chickpeas. Pour the beans on the bakingsheet, sprinkle on parmesan cheese and roast for about 20 minutes. Remove from the oven and season with sea salt.
8
When chickpeas and califlower is done pour it into a large bowl. Add edamame and thinly slices red onion. Season with salt and sprinklewith sliced almonds. Serve hot.

233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 medium size cauliflower, 1 tsp ground cumin, 1/2 ts cinnamon, 1/2 ts paprika, and more.

Yes, Roasted Cauliflower Couscous Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Cauliflower Couscous Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions