Rainbow Roasted Cauliflower Salad
by The Happy Pear
4 people
40 minutes
20 minutes
Ingredients
- 1.5 tsp Black Pepper
- 1 medium Courgettes
- 100 g Couscous whole meal
- 100 g Frozen Peas
- 6 tbsp Oil
- 1 handfull Pomegranate Seeds
- 1 medium Red Pepper
- 1.5 tsp Salt
- 2 tsp Turmeric
- 8 tbsp Water
- 1 head cauliflower
For the Dressing
-
0.25
tsp
Black Pepper
-
2
medium
Lemon
-
2
tbsp
Maple Syrup
-
3
tbsp
Oil
-
4
tbsp
Peanut Butter
smooth or crunchy
-
0.5
tsp
Salt
Method
Method:
Preheat a fan oven to 200oC.
Cut the florets from the cauliflower and add to a mixing bowl. In a cup, mix 4 tbsp of oil, 8 tbsp of water, 2 tsp turmeric powder, 1½ tsp of salt, and ½ tsp black pepper.
Add the turmeric sauce to the cauliflower, ensuring to coat each piece well. Spread onto a tray and bake in the oven for 25 minutes.
Slice the pepper and courgette into bite-size pieces. Add both to a mixing bowl, drizzle with 2 tbsp oil, a pinch of salt, and ground black pepper and mix well. Bake in the oven for 25 minutes.
Cook the couscous and peas as per cooking instructions.
For the dressing: Squeeze the juice from the 2 lemons and mix with the remaining ingredients. Add the couscous to a large salad platter and top with the roasted peppers, courgette, and peas. Add a little of the dressing, garnish with pomegranate seeds and enjoy.
