Nicky's Kitchen SanctuarySmoky Cauliflower Salad Recipe
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Ingredients
Serves 4- 1 green bell pepper (seeded and finely chopped)
- 1 onion (finely chopped)
- 1 red bell pepper (seeded and finely chopped)
- 1 large head cauliflower (broken into florets)
- 1 tbsp olive oil
- 1/2 tsp celery salt
- 1/4 tsp garlic salt
- 10 grape tomatoes (quartered)
- 2 cloves garlic (peeled and minced )
- 2 tbsp olive oil
- 5 spring onions (scallions) (chopped)
- 60 g (1 cup) chopped fresh parsley
- 400 ml (1 2/3 cups) hot vegetable stock
- 60 g (1/4 cup) mayonnaise
- 1 1/2 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp freshly ground black pepper
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp salt
- 175 g (1 cup) dried couscous
- 30 ml (2 tbsp) sriracha
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Steps
- Step 1
Preheat the oven to 200C/400F.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
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.
- Step 6
Transfer to a large serving plate and top with the roasted cauliflower.
- Step 7
In a small bowl, stir together the mayonnaise and sriracha and drizzle on top of the cauliflower before serving.
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Preheat the oven to 200C/400F.
Source: Nicky's Kitchen Sanctuary
