A tasteful flavour made with small cauliflower nuggets, the cauliflower salad is seasoned in the oven, roasted and served with couscous stuffed with vibrant vegetables. Everything ended with a nice drizzle of sriracha mayo. It will keep it warm but cold.
Boiled cauliflower itself is boring, but it is actually a very versatile vegetable. You need strong flavors like garlic and chili peppers without losing your personality. You can also use it on cauliflower cheese and turn it into cauliflower rice or cut it into a cauliflower steak.
I like it being chopped into a floral print and browned in the oven with a nice drizzle of sriracha mayo. Serve with couscous salad for a meatless dinner.
How to make:
***A complete recipe with detailed instructions on the recipe card at the end of this post***
Place the cauliflower florals on a baking tray, drizzle over the oil, sprinkle with seasonings, throw them together, and bake in the oven until golden brown. Next, cook the onion in a pan in oil until it’s soft, add the garlic and seasonings and stir together. Add couscous and stock, bring everything to a boil, turn off the heat, cover and leave for 5 minutes. Once cooked, fluff the couscous with a fork and toss it over the vegetables. Place in a large serving bowl with roasted cauliflower. Sriracha mayo top.
A slightly creamy kick from the sriracha mayonnaise, making it a wonderfully filling dish!
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🍲 Greater Cauliflower Recipes
This is the recipe for my first book (a serious good salad (< - affiliate link)) published in 2019.
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Preheat the oven to 200c/400f.
Place small cauliflower flowers on a large baking sheet and drizzle the oil. Sprinkle with seasonings and toss together, bake for 20 minutes or until the cauliflower is golden and tender.
One big head cauliflower, 2 tablespoons olive oil, 1/4 teaspoon salt, 1/4 tsp salt of garlic, 1/4 tsp black pepper, 1 1/2 tsp smoked paprika
Meanwhile, prepare couscous salad. In a large pot, heat the oil over medium heat. Add the onion and stir frequently until the onion is soft. Add garlic, salt, black pepper, cumin, paprika and celery salt and stir together. Cook for another 2 minutes or until the spices release the aroma.
1 tablespoon olive oil, 1 onion, Two clove garlic, 1/2 teaspoon salt, Fresh ground black pepper 1/2/2 1 Ground Cumin, 1/2 TSP Paprika, 1/2 tablespoon of celery salt
Add couscous and hot stock. Stir together, bring to a boil, hold the cover, turn off the heat and leave for 5 minutes.
175 g (1 cup) dried couscous, 400 ml (1 2/3 cup) hot vegetable stock
After 5 minutes, remove the lid and fluff the couscous with a fork. Add the red and green peppers, tomatoes, spring onion and parsley and throw them together.
1 red pepper, Green pepper 1, 10 grape tomatoes, 5 spring onions (leeks), 60 g (1 cup) chopped fresh parsley
Transfer to a large serving plate and top with roasted cauliflower.
In a small bowl, stir together mayonnaise and sriracha, drizzle over the cauliflower before serving.
60 g (1/4 cup) mayonnaise, 30 ml (2 tablespoons) Sriracha
Nutrition information is provided. This recipe offers 4.
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(TagStoTRASSLATE) Cauliflower Salad (T) Couscous (T) Roasted Cauliflower (T) Sriracha Mayo (T) Vegetarian Dinner
