Bombay Cauliflower Couscous Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 425°F (220°C).
• STEP 2.In a large bowl, toss the cauliflower florets with olive oil, cumin, turmeric, coriander, salt, and pepper.
• STEP 3.Spread the cauliflower on a baking sheet and roast for 20-25 minutes, or until golden brown and crispy.
• STEP 4.Meanwhile, cook the couscous according to package instructions. Fluff with a fork and set aside to cool.
• STEP 5.In a separate bowl, combine the cooled couscous, roasted cauliflower, cherry tomatoes, chopped cilantro, and mint leaves.
• STEP 6.Drizzle with lemon juice and olive oil, and toss to combine. Season with salt and pepper to taste.
• STEP 7.Serve the Bombay Cauliflower Couscous Salad as a side dish or a light lunch. It can be enjoyed warm or cold.
• STEP 8.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to evenly coat the cauliflower florets with the spices and olive oil for maximum flavor.
• Feel free to adjust the spice levels to your preference by adding more or less of the spices.
• For added crunch, you can sprinkle some toasted almonds or pine nuts on top of the salad before serving.

Storage and Serving

• This salad can be served immediately after preparing or chilled in the refrigerator for a few hours before serving.
• It is a great make-ahead dish for picnics, potlucks, or as a packed lunch.
• To serve, garnish with additional fresh herbs and a squeeze of lemon juice for extra brightness.