Ingredients
Units
Scale
- 6 cups cauliflower florets
- 1/4 cup olive oil
- 1/2 tsp turmeric
- 1/2 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 cup uncooked Israeli couscous
- 1 can (15 oz.) chickpeas, drained and rinsed
- 1/3 cup raisins
- 1/4 cup chopped mint leaves
- 1/4 cup chopped fresh parsley
- 1/3 cup sliced almonds, toasted
Dressing:
- 1/3 cup olive oil
- 2 Tbsp lemon juice
- 1 tsp minced garlic
- 1/2 tsp cumin
- 1/4 tsp smoked paprika
- 1/4 tsp kosher salt
Instructions
- Preheat the oven to 425F/218C. Move the oven rack to the middle position and place a rimmed baking sheet on it.
- Throw the cauliflower florets into a large bowl. Tip in the olive oil, turmeric, smoked paprika, ½ of the salt, and pepper. Toss everything together to coat, then pour out onto the hot baking sheet into a single layer. Bake for 25 to 30 minutes until crisp-tender.
- While the cauliflower is baking, boil 1 ½ cups water in a medium saucepan. Pour in the couscous and the remaining ½ tsp salt. Return to a boil, then reduce heat, cover, and simmer. Cook for 10-ish minutes or until water is absorbed and couscous is tender.
- Combine the cauliflower and couscous in a large bowl. Add the chickpeas, raisins, mint, and parsley.
- Make the dressing by pouring all dressing ingredients into a jar. Screw the top on and shake the dressing until combined. Pour dressing over the cauliflower mixture and toss to coat.
- Sprinkle with toasted almond slices just before serving. Serve warm or at room temperature. Store leftovers in the fridge.