Couscous with roasted cauliflower

Roasted Cauliflower Couscous Recipe

Roasted cauliflower couscous is a vibrant and healthy proposal that fuses Mediterranean flavors with a very modern vegetable touch. Perfect for those looking for a nutritious, vegan, and texture-rich option, this recipe highlights the character of cauliflower in its roasted version, accompanied by delicate couscous grains. The preparation combines simple techniques and accessible ingredients, resulting in a dish that can be served as a main course, side dish, or even at family gatherings, where flavor, presentation, and nutrition come together in harmony. Through a process that emphasizes the caramelization of cauliflower in the oven and the aromatic touch of spices, this dish invites you to explore new ways to enjoy vegetables in modern home cooking, without sacrificing simplicity or flavor. Furthermore, it is a versatile dish, adaptable to different eating styles, with options to add additional flavors such as tahini, lemon, or fresh herbs, which further enhance its aromatic and nutritious profile.

Preparation time

• Preparation: 15 minutes
• Cooking: 30 minutes
• Total: 45 minutes
• Servings: 4
• Difficulty: Easy

Ingredients

For the roasted cauliflower

• 1 medium cauliflower (~600 g)
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• ½ teaspoon sweet paprika
• Salt and pepper to taste
• Optional: 1 teaspoon curry powder

For the couscous

• 1 cup pearl couscous
• 1½ cups hot vegetable broth
• A drizzle of olive oil
• Salt to taste

Utensils we will use

• Oven
• Baking dish
• Saucepan or medium pot
• Strainer
• Knife and cutting board
• Spoon or spatula

Preparation: How to make Roasted Cauliflower Couscous

1. Prepare the roasted cauliflower

• Washing and cutting: Wash the cauliflower under the tap and dry it carefully. Remove the outer leaves and cut the head into similar-sized florets to ensure even cooking. Try to make each piece about 4–5 cm, thus facilitating its level of browning and texture.
• Seasoning: In a large bowl, mix the olive oil, cumin, paprika, salt, and pepper. Add the chopped cauliflower and mix with your hands or a spoon so that it is well coated with the spices and oil.

2. Bake the cauliflower

• Preheat the oven: Heat the oven to 200°C. Meanwhile, place all the cauliflower in a baking dish, preferably with parchment paper to prevent sticking.
• Cooking: Spread the florets in a single layer and bake for approximately 25–30 minutes, or until golden and crispy at the edges. It is important to move them halfway through cooking for even browning. If you see them sticking or burning, slightly lower the temperature or cover with aluminum foil.

3. Prepare the couscous

• Boil the broth: Bring the vegetable broth to a boil and add a little salt and a drizzle of olive oil.
• Cook the couscous: In a bowl, place the cup of couscous and pour the boiling broth over it. Cover with a plate or plastic wrap and let rest for 5 minutes.
• Fluff: After that time, check that the liquid has been completely absorbed. Use a fork to gently fluff the couscous and separate the grains. Optionally, you can add an extra touch of oil or lemon to enhance the flavor.

4. Plating and presentation

• Assembly: In a deep plate or a large dish, place a base of couscous and distribute over it the roasted cauliflower. Add fresh herbs like chopped parsley or cilantro for an aromatic and colorful touch.
• Finish: If desired, drizzle with a splash of extra virgin olive oil, lemon juice, or even a little tahini to intensify flavors.

To finish and serve

Let rest for a few minutes, adjust seasoning if necessary, and serve hot. You can accompany this dish with a fresh salad or some boiled eggs to complete the meal. The roasted cauliflower will provide a deep and sweet flavor that combines perfectly with the softness of the couscous, creating an experience full of flavor and textures.

Tips for perfect Roasted Cauliflower Couscous

• For crispier cauliflower, make sure the florets are very dry before baking. Moisture can prevent them from browning properly.
• If you want a more aromatic touch, add fresh herbs, such as mint or thyme, at the end of cooking. This will give freshness to the dish.
• To prevent the couscous from being gritty, it's always better to use broth instead of water and let it rest well so that the grains hydrate completely.
• If you prefer a more intense flavor, you can add a pinch of extra cinnamon or cumin to the cauliflower dressing before baking.
• Don't forget that presentation at the table is key: you can place the couscous in a nice bowl and decorate with herbs or nuts for a gourmet finish.

Nutritional Information

• Calories: 250 kcal
• Proteins: 8 g
• Fats: 12 g
• Carbohydrates: 30 g
• Fiber: 6 g

Nutritional values are approximate per serving and may vary depending on the specific ingredients used.

5 keys to make it perfect

• Uniform cutting of the cauliflower ensures even cooking and browning.
• Using fresh spices or a good amount enhances the flavor of the dish.
• Carefully controlling the baking time prevents the cauliflower from becoming too soft or too burnt.
• Letting the couscous rest after cooking helps achieve a fluffy and light texture.
• Decorate with fresh herbs and a touch of oil for a more attractive presentation.

When to enjoy it? The versatility of roasted cauliflower couscous

This dish is ideal for any occasion that requires a nutritious and comforting meal. Its flavor and texture make it perfect for a family lunch, a healthy picnic, or a dinner with friends who value plant-based food. Furthermore, it works very well in warm weather, as it can be served at room temperature or cold, and adds a sophisticated touch without complications. Its ease of preparation and the possibility of incorporating variations make it a modern classic that you can prepare for brunch, a weekend gathering, or even a special celebration, always with Mediterranean flavors reminiscent of La Cocinera Natural and Sabores de Oriente.

Comparative table: Similar alternatives for Roasted Cauliflower Couscous

Frequently asked questions about Roasted Cauliflower Couscous

Share your experience with this recipe

Have you tried preparing this couscous with roasted cauliflower? We would love for you to share how it turned out, what variations you made, or what you thought of the flavor combination. The kitchen is a space to experiment and create, so leave us your comments and tips to inspire other home cooks to explore new proposals full of flavor and color.

Culinary glossary

• Roasted: A technique of cooking food in the oven at high temperatures until a golden color and a crispy texture are obtained on the outside.
• Dress: Incorporate spices, herbs, oils, or sauces into the ingredients to enhance their flavor.
• Fluff: Action of separating the couscous grains with a fork to obtain a light and loose texture.
• Caramelization: Process of browning natural sugars in foods, which provides deep flavor and a sweet and dark hue.
• Hydrate: Absorb liquid, in this case, the couscous that is soaked in hot broth to facilitate its cooking and texture.

Couscous with roasted cauliflower

Roasted Cauliflower Couscous: step-by-step recipe with golden marks and a smoky touch. Ideal for sharing. Serve immediately and adjust spiciness and salt to your liking.

Type: Recipe

Cuisine: India

Keywords: couscous, with, roasted, cauliflower, India, salads, recipe, easy, homemade

Recipe Yield: 4 servings

Calories: 200 kcal

Preparation Time: PT15M

Cooking Time: PT20M

Total Time: PT35M

Recipe Ingredients:

• 1 small cauliflower, preferably of the Prima or Gallo variety, fresh and compact
• 1 green or red bell pepper, cut into thin strips
• 2 tablespoons extra virgin olive oil, such as Carbonell or Ybarra
• Salt and pepper to taste
• A pinch of turmeric or smoked paprika to enhance the flavor
• Optional: a little ground cumin for a more aromatic touch
• 1 cup whole wheat or white couscous from El Granero Integral or La Cocinera
• 1 cup hot vegetable broth, preferably from Ortiz or Soler
• One tablespoon of olive oil
• Salt to taste
• 1 ripe tomato, diced into small cubes
• ½ fresh onion, thinly julienned
• A few leaves of fresh cilantro or parsley
• 2 tablespoons white wine vinegar (e.g., Ybarra)
• 3 tablespoons extra virgin olive oil

Recipe Instructions:

Preparation: :

Preparation: 15 minutes

Cooking: :

Cooking: 20 minutes

Total: :

Total: 35 minutes

Servings: :

Servings: 4

Difficulty: :

Difficulty: Easy

Prepare the cauliflower: :

Prepare the cauliflower: Wash the cauliflower and cut it into medium florets. With a grater or in the Thermomix for 10 seconds at speed 4-5, grate the cauliflower into fine crumbs similar to couscous. Make sure it is dry and airy so that it does not clump together.

Roast the cauliflower: :

Roast the cauliflower: Arrange the florets on a baking sheet with parchment paper, drizzle them with olive oil, season them with salt and pepper, and sprinkle turmeric or paprika. Bake in a preheated oven at 200°C for about 15-20 minutes, flipping halfway through cooking so they are golden and crispy.

Prepare the fresh vegetables: :

Prepare the fresh vegetables: While the cauliflower roasts, chop the tomato, onion, and herbs. Set aside.

Make the vinaigrette: :

Make the vinaigrette: In a bowl, mix the vinegar, oil, salt, pepper, and herbs. Add the vegetables and let them rest in the cold for a few minutes to marinate, thus creating a fresh and aromatic vinaigrette.

Prepare the couscous: :

Prepare the couscous: In a pot, heat the vegetable broth with a little salt. When it boils, add the couscous and remove from heat. Cover with a lid and let rest for 5 minutes, then fluff with a fork and add a drizzle of olive oil.

Combine and serve: :

Combine and serve: Mix the roasted cauliflower with the couscous in a large bowl, add the vegetable vinaigrette and serve warm or cold as preferred.

Step 1 :

Use a quality cauliflower and make sure to dry it well before roasting to get a perfect texture and without excess moisture.

Step 2 :

Control the baking temperature, preventing the cauliflower from burning, adjusting the time if your oven is hotter.

Step 3 :

Lightly moistening the cauliflower with vinegar just before serving will help maintain its vibrant color and enhance its flavor.

Step 4:

Resting in the refrigerator is not just for vinaigrette; leaving the dish a few minutes before eating will allow the flavors to settle.

Editor's Rating:
4.3