Roasted Cauliflower Couscous Salad
This Roasted Cauliflower Couscous Salad has crispy cauliflower & chickpeas, seasoned pearl couscous, arugula & vegan yogurt dressing!
Equipment
Ingredients
FOR THE CAULIFLOWER & CHICKPEAS
- 1 head cauliflower cut in florets
- 1 15-ounce can chickpeas drained and rinsed
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
FOR THE COUSCOUS
- 1 tablespoon olive oil
- 1 1/3 cups pearl couscous dry
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried parsley
- 1/4 teaspoon pepper
- 1 3/4 cup broth I used vegan chicken broth
- salt if needed
FOR THE YOGURT DRESSING
FOR THE SALAD
- 4 cups arugula
- lemon wedges for serving
- chives for serving
Instructions
- Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Add the cauliflower, chickpeas, oil and seasonings to the baking sheet and toss to combine. Place in the oven and bake for 20 minutes. Toss and cook for another 10 minutes.
- Meanwhile, make the couscous. Heat the oil in a skillet over medium heat. Add the couscous and toast for about 3 minutes, or until slightly browned - stirring frequently. Pour in the broth & dry seasonings. Bring to a boil, lower the heat and cover. Simmer for 15-20 minutes, or until all of the liquid is absorbed. Allow to cool slightly before adding to the salad.
- Add all of the dressing ingredients to a bowl and stir to combine. Taste and adjust seasonings as needed. Set aside.
- To assemble add the arugula, couscous, cauliflower & chickpeas to a large bowl. Drizzle with the dressing and serve with lemon wedges and more chives.
Video
Nutrition
Calories: 499kcal | Carbohydrates: 75g | Protein: 20g | Fat: 15g