Smoky Cauliflower Salad

By Kitchen Sanctuary

Ingredients

1 large head cauliflower (broken into florets)
2 tbsp olive oil
1/4 tsp salt
1/4 tsp garlic salt
1/4 tsp black pepper
1 1/2 tsp smoked paprika
1 tbsp olive oil
1 onion (finely chopped)
2 cloves garlic (peeled and minced )
1/2 tsp salt
1/2 tsp freshly ground black pepper
1 tsp ground cumin
1/2 tsp paprika
1/2 tsp celery salt
175 g (1 cup) dried couscous
400 ml (1 2/3 cups) hot vegetable stock
1 red bell pepper (seeded and finely chopped)
1 green bell pepper (seeded and finely chopped)
10 grape tomatoes (quartered)
5 spring onions (scallions) (chopped)
60 g (1 cup) chopped fresh parsley
60 g (1/4 cup) mayonnaise
30 ml (2 tbsp) sriracha

Prep Time5mins
Cook Time20mins
Servings4

Instructions

Preheat the oven to 200C/400F.

Place the cauliflower florets on a large baking sheet and drizzle with the oil. Sprinkle on the seasonings, toss together, and bake for 20 minutes, or until the cauliflower is golden and tender.

Meanwhile, prepare the couscous salad. In a large saucepan, heat the oil over medium heat. Add the onion and cook, stirring often, for 5 minutes or until the onion softens. Add the garlic, salt, black pepper, cumin, paprika and celery salt and stir together. Cook for an additional 2 minutes or until the spices release their fragrance.

Add the couscous and hot stock. Stir together and bring to a boil, the cover, turn off the heat, and let sit for 5 minutes.

After 5 minutes, remove the lid and fluff the couscous with a fork. Add the red and green bell peppers, tomatoes, spring onion and parsley and toss together.

Transfer to a large serving plate and top with the roasted cauliflower.

In a small bowl, stir together the mayonnaise and sriracha and drizzle on top of the cauliflower before serving.