A tastebud-tingling, filling cauliflower salad made with little nuggets of cauliflower seasoned and roasted in the oven, then served with vibrant veg-packed couscous. All finished off with a good drizzle of sriracha mayo. Serve it warm or cold.
Boiled cauliflower on its own can be boring, but it’s actually quite a versatile vegetable. It can take strong flavours, such as garlic and chilies, without losing its personality. Use it for cauliflower cheese, turn it into cauliflower rice or you could even cut it into cauliflower steaks.
I like it chopped into florets and browned in the oven with a good drizzle of sriracha mayo. Serve with couscous salad for a filling meat-free dinner.
How to make it:
***Full recipe with detailed steps in the recipe card at the end of this post***
- Place the cauliflower florets on a baking tray, drizzle over the oil and sprinkle on the seasoning, toss it together and bake in the oven until golden and tender.
- Then, cook the onion in oil in a pan until softened Add the garlic and seasonings and stir together. Add the couscous and stock, bring it all to a boil, turn off the heat, cover and let sit for 5 minutes.
- Once cooked, fluff the couscous with a fork, and toss in the veggies.
- Place in a large serving bowl with the roasted cauliflower.
- Top with sriracha mayo.
It’s a wonderfully filling dish, with a little creamy kick from the sriracha mayo!
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What to serve it with
More fantastic cauliflower recipes
This is a recipe from my first book – Seriously Good Salads (<– affiliate link) – which was published back in 2019.
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Preheat the oven to 200C/400F.
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Place the cauliflower florets on a large baking sheet and drizzle with the oil. Sprinkle on the seasonings, toss together, and bake for 20 minutes, or until the cauliflower is golden and tender.
1 large head cauliflower, 2 tbsp olive oil, 1/4 tsp salt, 1/4 tsp garlic salt, 1/4 tsp black pepper, 1 1/2 tsp smoked paprika
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Meanwhile, prepare the couscous salad. In a large saucepan, heat the oil over medium heat. Add the onion and cook, stirring often, for 5 minutes or until the onion softens. Add the garlic, salt, black pepper, cumin, paprika and celery salt and stir together. Cook for an additional 2 minutes or until the spices release their fragrance.
1 tbsp olive oil, 1 onion, 2 cloves garlic, 1/2 tsp salt, 1/2 tsp freshly ground black pepper, 1 tsp ground cumin, 1/2 tsp paprika, 1/2 tsp celery salt
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Add the couscous and hot stock. Stir together and bring to a boil, the cover, turn off the heat, and let sit for 5 minutes.
175 g (1 cup) dried couscous, 400 ml (1 2/3 cups) hot vegetable stock
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After 5 minutes, remove the lid and fluff the couscous with a fork. Add the red and green bell peppers, tomatoes, spring onion and parsley and toss together.
1 red bell pepper, 1 green bell pepper, 10 grape tomatoes, 5 spring onions (scallions), 60 g (1 cup) chopped fresh parsley
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Transfer to a large serving plate and top with the roasted cauliflower.
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In a small bowl, stir together the mayonnaise and sriracha and drizzle on top of the cauliflower before serving.
60 g (1/4 cup) mayonnaise, 30 ml (2 tbsp) sriracha
The nutritional info is per serving. This recipe serves 4.
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