Rainbow Roasted Cauliflower Salad

The Happy Pear Cauliflower Salad The Happy Pear Cauliflower Salad

by The Happy Pear

4 people 40 minutes 20 minutes


  • 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



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.

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