If you are looking for a wholesome, healthy lunch option then this is the perfect salad for you. This mildly spiced roasted curried cauliflower is delicious served with bouncy pearl couscous, lentils, toasted almonds, fresh herbs and a creamy lime-tahini dressing. It would make a delicious lunch option for meal prep or a substantial side dish for a BBQ or potluck dinner.
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Why You’ll Love This Salad
- Filling – this is a balanced and hearty salad, with lentils, cauliflower and cous cous to keep you feeling full all afternoon.
- Mildly spiced but lots of flavour: the curried cauliflower brings just a touch of warming heat to this dish without making it too spicy.
- Nutritious – this salad is full of veggies, making it perfect for meal prep lunches.
I hope you give this Curried Cauliflower Salad a go! If you enjoyed it I would be super grateful if you could leave a star rating below and if you added your own little twist on it! You can also tag me on Instagram, and I’ll share your pics on my stories 🙂
Curried Cauliflower Salad with Pearl Couscous & Tahini Dressing
This filling curried cauliflower salad with pearl cous cous, fresh herbs, toasted almonds, dried cranberries and lentils is balanced, nourishing healthy lunch or side dish. It is a delicious combination of sweet, spicy and tangy flavours.
Servings 4 people
Calories 506kcal
Ingredients
Spiced cauliflower and chickpeas
- 1 medium cauliflower cut into florets
- 3 tbsp olive oil extra virgin
- 2 tsp curry powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp chili powder optional
Pearl couscous salad
- 1 cup dry pearl cous ous
- 2 cups vegetable broth
- 1/2 red onion thinly sliced
- 1/2 cup fresh parsley roughly chopped
- 1/2 cup almonds roughly chopped and toasted
- 400 g canned lentils drained and rinsed
- 1/4 cup dried cranberries
Creamy tahini dressing
- 1/4 cup tahini hulled
- 1 lime juiced
- 2 tbsp water
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- salt and pepper to taste
Instructions
- Preheat the oven to 390°F (200°C).
- In a large mixing bowl, combine the cauliflower florets, 2 tablespoons of olive oil, curry powder, garlic powder, turmeric, chili powder, salt, and black pepper. Toss well to coat.
- Spread the cauliflower on a baking sheet lined with parchment paper. Drizzle with the remaining 1 tablespoon of olive oil. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender. Stir or flip the mixture halfway through cooking for even browning. Set aside to cool.
- In a medium-sized saucepan, bring the vegetable broth to a boil. Add the pearl couscous and cook to the time indicated on packet instructions. Once cooked, fluff the couscous with a fork and set aside to cool.
- In a large salad bowl, combine the cooked pearl couscous, lentils, curried cauliflower, finely chopped red onion, cranberries and roughly chopped parsley.
- In a separate small bowl, whisk together the tahini, lime juice, water, garlic powder, ground cumin, salt, and pepper until well combined. Adjust the consistency by adding more water if needed.
- Pour the creamy tahini dressing over the salad and toss gently to coat all the ingredients.
- Garnish with toasted almonds and serve.
Nutrition
Calories: 506kcal | Carbohydrates: 53g | Protein: 15g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.003g | Sodium: 823mg | Potassium: 806mg | Fiber: 9g | Sugar: 5g | Vitamin A: 954IU | Vitamin C: 85mg | Calcium: 139mg | Iron: 4mg
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