Roasted Cauliflower “Couscous”

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Cauliflower couscous

Not  a couscous at all, but when cauliflower is pulsed in the food processor it resembles little grains almost identical to couscous.
The flavour combinations are endless, try finely chopped radish, almonds, parsley, pistachio nuts, celery etc…

1 head cauliflower
olive oil
3 spring onions, finely sliced
1/4 cup pine nuts, lightly toasted
1/4 cup mint leaves
3/4 cup small double podded broad beans
1 tablespoon lemon juice
4 tablespoons extra virgin olive oil


Preheat the oven to 180 C (350 F)
Divide the cauliflower into florets, discarding the thick part of the stem.
Place in a roasting dish, season with salt and drizzle with a little olive oil then roast for 25 minutes.
Remove from the oven and allow to cool until warm.
In batches, pulse the cauliflower in a food processor until very finely chopped.
Transfer to a serving bowl.
Blanch the broad beans in a saucepan of boiling water for a minute or so - longer if they are large.  Drain well and then add to the cauliflower.
Add the spring onion, pine nuts and mint and toss to combine.
Combine lemon juice and olive oil and drizzle over the salad, toss again.

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6 thoughts on “Roasted Cauliflower “Couscous”

  1. The basic cauli “cous cous” is delicious and a very good addition to any composed salad where a little softness is needed. I would roast the cauli for longer – about 45 minutes gives a lovely nutty flavour.

  2. Thanks Helen, I give this recipe 10/10, I just love it :) And my 3 yr old son also eats it well with it which is great because it is packed with goodness!

  3. I really enjoyed this. I did substitute broad beans with chickpea, but only because I didn’t have any broad beans. Will definitely make again. Thanks Helen.

  4. This looks great – cauliflower is certainly having a moment this year! Just one note: the stem you you don’t need, like the stem of broccoli, is amazing in a blended soup.