Roasted cauliflower, couscous & tahini salad
Posted by kathryn in Spring, Salads, Winter and Recipes
I’ve been making variations on this salad for several weeks now. It’s absolutely delicious and seems perfectly suited to the half winter, half spring, in-between weather we’re having in Sydney.
The salad has four basic elements, each of which I tweak and change depending on what’s in the fridge.
- Roasted cauliflower – usually tossed in this spice mix and then roasted in the oven until soft and just starting to brown around the edges.
- Couscous – your basic instant kind and usually less than I think I need.
- Greenery – anything that’s green, can cope with being slightly wilted, but doesn’t need to actually be cooked. I particularly like fresh herbs, like mint or parsley, and either rocket or watercress, but baby spinach also works.
- Tahini dressing – sometimes I make this recipe, I’ve also used the dressing on page 17 of the Summer An Honest Kitchen. And then when I really don’t want to fuss I just mash some preserved lemon into tahini and mix in enough water to make it runny.
Mostly I’m happy to eat this as is. But at other times I’ve added in cooked chickpeas or white beans, pine nuts, a couple of boiled eggs, some pepitas, toasted cashews – whatever needs to be used up. I’m also thinking it might be really good with the peanut sauce on Lucy’s site, although I haven’t tried that idea yet.
15 September, 2010
Comments
Deliciousness. (And I think my favourite bit is the bit about couscous…less than I think I need!!)
Peanut sauce on roasted cauli sounds incredible. All sorts of ideas going on in my brain now, thank you.
I have my first caulifower of the season and was going to roast it – although I was going to use lentils in the salad, rather than couscous.
Love unintentionally vegan food too!
Lovely recipe Kathryn – cauliflower are so tasty roast (though I must admit to being partial to a bit of cauliflower cheese too). I just tend to dust them with a bit of cumin.
I do like roast cauliflower and chickpeas together so would probably go down that route. And I can just imagine that a nutty or tahini sauce would be a great complement.
Once you’ve removed the florets to eat, chooks love picking the leafy parts from the thick stems.
Delicious Kathryn! I’d be tempted to also add ripe tomatoes in season. You recipe is very similar to one of my favs (http://www.figandcherry.com/recipes/vegetarian/roasted-cauliflower-and-chickpea-salad/) but I don’t have couscous in mine – I like that addition!
Yummy! Looks like a recipe that works this time of year for Boston too, halfway between the warm and cold :-)
Darls, I made this last night – there are still caulis at the market and I had one that kept staring at me each time I opened to fridge to get gorgeous spring veg out…
Bewdiful.
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