Jump to Recipe Print Recipe

Cauliflower ‘Couscous’ Salad with Chickpeas, Raisins & Almonds

Jump to Recipe Print Recipe

A healthy, full of flavour salad that packed full of lovely healthy things!

Cauliflower is blitzed to resemble Middle Easter couscous and tossed with toasted spices and roasted until golden. The salad is spiked with all sorts of flavourful things like raisins, lots of herbs and a fragrant dressing.

What is pomegranate molasses

Pomegranate molasses is a Middle Eastern syrup made from, well you guessed it, pomegranates. It’s tangy and sweet and it’s so good drizzled on salads and even ice cream. It add a delicious tang to dishes and it’s seriously such a flavour hack.

It’s more widely available than you think, try a good deli specialising in spices. You can buy online here.

More recipes using pomegranate molasses

Cauliflower 'Couscous' Salad with Chickpeas, Raisins & Almonds

Super quick and easy whole food healthy salad full of flavour and textures.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Diet Fibre Rich Starter, Gluten-free, High Plant-protein, High-fibre
Servings 4 people (generously)

Ingredients
  

  • 2 heads cauliflowers broken into florets, stems roughly chopped and any keep the leaves
  • 1/4 cup extra virgin olive oil more to drizzle
  • 2 tablespoons ground cumin
  • 1 teaspoon cumin seeds
  • 1/2 cup almonds toasted roughly chopped
  • 2 x 400g cans chickpeas drained
  • 1/4 cup raisins or sour cherries/cranberries
  • 1 cup chopped herbs I love dill, parsley, mint and chives.
  • 3 tbspn pomegranate molasses
  • salt & pepper

Dressing

  • 1/4 cup olive oil
  • 1/2 clove minced
  • 1/2 lemon juiced and zest
  • 1 tbsp dijon mustard
  • 1 2 tbsp water
  • salt & pepper

Instructions
 

  • Preheat the oven to 200c and line a large baking tray with baking paper (not wax paper).
  • Toast the almond until fragrant, about 8 minutes, remove and roughly chop.
  • In a small dry frying pan, toast the cumin seeds and ground cumin until toasty, remove.
  • Pulse the cauliflower (stems and leaves) in a food processor until it resembles breadcrumbs or couscous, don’t over pulse, large chunks of cauliflower is also great.
  • Add the cauliflower to the roasting tray with the spices, drizzle with the extra virgin olive oil and season well with salt and pepper. Mix and roast in the oven until tender, about 15 minutes, stir once. Remove and add the chickpeas.
  • To make the dressing, add the ingredients together and season to taste – adding more acidity or seasoning, the dressing needs to be zippy!
  • When you are ready to serve the salad, toss everything together, add the herbs, drizzle over the dressing and season to perfection, the salad will need more salt than you think. Finally drizzle over the pomegranate molasses and enjoy!
Tried this recipe?Let us know how it was by tagging @adreskitchen on Instagram!