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Roasted Cauliflower and Cashew Cous Cous Salad

Roasted Cauliflower and Cashew Cous Cous Salad

Summary

Servings 4
Time Needed Prep
Cook
Ingredients 13
Difficulty Hard

Rating (click to rate)

5.0 based on 1 rating.

Ingredients

  • 1 Small Cauliflower, Chopped Into Small Pieces
  • 1 cup Natural Cashews
  • 1 tbsp Turmeric
  • 1 tsp Cumin Powder
  • 1 tsp Sweet Paprika
  • 2 tbsp Olive Oil
  • 1 cup Cous Cous
  • 1 cup Stock
  • 1 tbsp Butter
  • 1 Zucchini, Grated
  • 1/2 cups Bunch Parsley, Chopped
  • 5 Mint Leaves, Chopped
  • 1 Lemons, Juiced

Nutrition Information

Qty per
185g serve
Qty per
100g
Energy 151.4075kcalcal 81.626156167254kcalcal
Protein 5.29gg 2.8519219069384gg
Fat (total) 10.535gg 5.6795836086193gg
 - saturated 3.525gg 1.9003827451716gg
Carbohydrate 11.175gg 6.0246176389483gg
 - sugars 3.23gg 1.7413436218168gg
Dietary Fibre 1.81gg 0.97579936702429gg
Sodium 373.1525mgmg 201.17236094118mgmg

Nutritional information does not include the following ingredients: Turmeric, Olive oil, Cous cous, Zucchini, grated, Bunch Parsley, chopped, Lemons, juiced

Please Note - Nutritional information is provided as a guide only and may not be accurate.

 

Roasted Cauliflower and Cashew Cous Cous Salad

I love a cous cous salad! It goes with anything, from lamb to chicken to fish. Best serves with natural yoghurt. My grandma used to always ask me how I got the cous cous so good. I told her I’d write a recipe down for her. This was probably 10 years ago. So Grandma, Here it is!

All of the flavours from the spices in this recipe really pack a punch! tickle your tongues taste buds with this one!

For more great recipes from The Fresh Life With Megan, check out her Facebook Page.

Roasted Cauliflower and Cashew Cous Cous Salad

Method

  1. Preheat the oven to 180 degrees.

  2. Place the chopped cauliflower and cashews on a roasting pan.

  3. Combine the turmeric, cumin, sweet paprika and olive oil in a small bowl to make a paste.

  4. Coat the cauliflower and cashews in the paste.

  5. Place the pan into the over for approximately 30 minutes or until cauliflower is cooked. Make sure to stir occasionally so the cashews don't burn.

  6. Meanwhile cook 1 cup off the cous cous as per the packets instructions. Put the stock into the water to add more flavor to the cous cous.

  7. Add the butter to the cous cous and mix with a fork.

  8. Grate the zucchini and mix all of the ingredients together.

  9. Squeeze lemon over the top.

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Megan May

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