Tahini Roasted Cauliflower Couscous
A blend of dried spices gives this tahini roasted cauliflower couscous bold flavor. It also has pomegranate seeds, pistachios and scallions.
Servings: 4
Ingredients
- 1 large head cauliflower, leaves removed, bottom stem trimmed, cut into 1/2-inch thick slices and and broken into small to medium pieces
- 1/4 cup tahini
- 2 tablespoons olive oil
- 1 teaspoon curry powder
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup couscous
- 1 cup boiling water
- 3 scallions, thinly sliced
- 1/4 cup chopped pistachios
- 1/4 cup pomegranate seeds
- 2 tablespoons chopped parsley
Instructions
- Preheat the oven to 425 degrees F.
- In a large bowl, whisk together the tahini, olive oil, curry powder, cumin, salt and pepper. Toss the cauliflower into the tahini mixture.
- Arrange the cauliflower in a single layer on a sheet pan. It should not be overlapping.
- Roast for 25-30 minutes, flipping halfway through roasting, until well browned on both sides.
- For the couscous, combine the couscous grains and boiling water in a large bowl. Cover and let sit for 5 minutes. Use a fork to comb through the couscous, breaking up any clumps. Transfer to a large bowl.
- Combine the cauliflower, scallions, pistachios, pomegranate seeds and parsley with the couscous.
Notes
To make the recipe gluten-free, use quinoa instead of couscous.
You can keep leftovers in an airtight container in the refrigerator up to 3 days. The cauliflower will soften more the longer you store it. You can reheat the couscous in the microwave if you want to eat leftovers warm. Another option is to stir in greens like baby arugula or spinach and a little vinaigrette to turn it into a salad.
Nutrition
Calories: 425kcal | Carbohydrates: 53g | Protein: 14g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Sodium: 370mg | Potassium: 920mg | Fiber: 9g | Sugar: 6g | Vitamin A: 297IU | Vitamin C: 108mg | Calcium: 104mg | Iron: 3mg