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Bowl of curried cauliflower salad with almonds, tahini dressing, red onion and fresh herbs.
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Curried Cauliflower Salad with Pearl Couscous & Tahini Dressing

This hearty curried cauliflower salad with pearl couscous, herbs, cranberries, almonds, and lentils is a bold, nourishing lunch or side dish.
Course Salad
Cuisine Middle Eastern
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 serves
Calories 652kcal

Equipment

  • Oven

Ingredients

Spiced cauliflower and chickpeas

  • 1 medium cauliflower cut into florets, 900g
  • 3 tablespoon olive oil extra virgin, 42g
  • 2 teaspoon curry powder 4g
  • 1/2 teaspoon ground cumin 1g
  • 1/2 teaspoon garlic powder 1.5g
  • 1/2 teaspoon turmeric 1.5g
  • 1/2 teaspoon salt 3g
  • 1/4 teaspoon chili powder optional, 0.5g

Pearl couscous salad

  • 1 cup pearl couscous 180g
  • 400 g canned lentils drained and rinsed, 400g
  • 1/2 red onion thinly sliced, 60g
  • 1/4 cup dried cranberries 28g
  • 1/2 cup fresh parsley roughly chopped, 30g
  • 2 cups vegetable broth 480g or 480ml
  • 1/2 cup almonds roughly chopped and toasted, 71g

Creamy tahini dressing

  • 1/4 cup tahini hulled, 64g
  • 1 lime juiced, 30ml juice
  • 2 tablespoon water 30g
  • 1 teaspoon garlic powder 3g
  • 1/2 teaspoon ground cumin 1g
  • salt and pepper to taste

Instructions

  • Preheat the oven to 390°F (200°C). Line a baking sheet with parchment paper.
  • In a large bowl, toss the cauliflower florets with 2 tablespoons of olive oil, curry powder, cumin, garlic powder, turmeric, salt, and chili powder (if using). Spread evenly on the baking sheet and drizzle with the remaining 1 tablespoon of olive oil.
  • Roast for 25–30 minutes, flipping halfway through, until tender and golden. Set aside to cool.
  • In a medium saucepan, bring the vegetable broth to a boil. Add the pearl couscous and cook according to package instructions (usually 8–10 minutes), until al dente. Drain any excess liquid if needed, then fluff with a fork and let cool.
  • In a small bowl, whisk together the tahini, lime juice, water, garlic powder, cumin, salt, and pepper. Add a splash of water if needed to thin to your desired consistency.
  • In a large mixing bowl, combine the cooked couscous, lentils, roasted cauliflower, red onion, cranberries, and parsley. Pour over the tahini dressing and toss until well coated.
  • Sprinkle with toasted almonds just before serving. Enjoy warm or chilled.

Nutrition

Calories: 652kcal | Carbohydrates: 81g | Protein: 25g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.003g | Sodium: 826mg | Potassium: 1200mg | Fiber: 18g | Sugar: 13g | Vitamin A: 962IU | Vitamin C: 88mg | Calcium: 162mg | Iron: 7mg