Roast Cauliflower Salad with Pearl Couscous and Tahini Dressing
Pearl couscous, za’atar spice, fresh parsley and a creamy tahini dressing fill this cauliflower salad with contrasting textures and flavours. A delicious side dish to go with any meal.
Recipe by GH Nutrition
Ingredients
1/3 cup Extra Virgin olive oil
3/4 cup pearl couscous
1 medium cauliflower, cut into thin steaks through the stem
1.5 cups salt-reduced vegetable stock
2 tbsp za’atar
1 tbsp freshly squeezed lemon juice
1/2 cup almonds, roughly chopped
Sea salt and freshly ground black pepper, to season
Fresh parsley, to serve
1 tbsp lemon zest, to serve
Crusty sourdough bread, to serve
Tahini dressing:
1/4 cup unhulled tahini
1/4 cup Greek yoghurt
1/3 cup water
2 tbsp fresh lemon juice
1 garlic clove, minced
Sea salt and freshly ground black pepper, to season
Equipment
saucepan
Large Frypan
Recipe
Heat 1 tbsp olive oil in a saucepan over medium heat. Add couscous and toss to coat (1 minute). Add vegetable stock and bring to the boil. Reduce heat to low, cover and simmer until cooked (8-10 minutes). Set aside.
Meanwhile, heat remaining olive oil in a large frying pan over medium-high heat. Add cauliflower steaks and cook for 15 minutes, turning occasionally, until golden brown. While the cauliflower is cooking, prepare the tahini dressing.
Once cauliflower is cooked, add za’atar to the frying pan and toss to coat the cauliflower. Add almonds and couscous, tossing to combine.
Plate up and serve with fresh parsley, lemon zest and sourdough. Drizzle over tahini dressing and season to taste.
