Crispy Cauliflower Salad

clock 20 minutes + 45 minutes bowl Serves 6


  • 1 cauliflower, trimmed, cut into florets
  • 1/2 cup olive oil
  • 2 Tbsp pinenuts
  • 1 red onion, thinly sliced
  • 2 garlic cloves, crushed
  • 2 tsp Moroccan seasoning
  • 1 cup pearl couscous
  • 1/4 cup dried cranberries
  • 1 1/2 cups boiling water
  • 1/3 cup lemon juice
  • 1 bunch bunch coriander, stems removed
Buy these ingredients now


  • 1. Preheat oven to 200°C (180°C fan forced).

  • 2. Place cauliflower in a roasting pan. Toss with 2 tablespoons of the oil, salt and pepper. Roast for 30 minutes or until golden. Cool and transfer to a bowl.

  • 3. Meanwhile, place pine nuts onto another tray. Roast for 5-8 minutes or until golden and add to the cauliflower.

  • 4. Heat 1 tablespoon of the oil in a frying pan over medium heat. Add onion and garlic. Cook for 4 minutes or until softened. Mix in Moroccan seasoning, then add couscous, cranberries and water. Bring to the boil, cover and simmer for 8-10 minutes, stirring occasionally, until couscous is tender. Remove from heat and cool.

  • 5. Combine couscous, cauliflower, remaining oil and lemon juice. Roughly chop half the coriander and stir through. Season to taste. Garnish with remaining coriander and serve.

Related Recipes