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For the salad

For the yoghurt dressing

To garnish

  1. Preheat the oven to 180°C/160°C fan/ gas mark 4.
  2. In a bowl, toss the cauliflower with the coriander, cumin, oil and water, making sure to coat well. Spread in an even layer on a parchment-lined tray. Cook for 20 minutes until cooked and nicely charred, and sprinkle with salt when out of the oven. Set aside.
  3. To make the yoghurt dressing, mix all the dressing ingredients together.
  4. Cook the couscous according to pack instructions, using veg stock rather than plain water to add extra flavour
  5. Mix the rocket and cherry tomatoes together.
  6. Add the couscous to a salad bowl or platter, add the rocket and tomatoes, then the cauliflower.
  7. Drizzle the dressing over the cauliflower, garnish with pickled onion, and enjoy!

Test Kitchen Tip: Make it vegan by opting for plant-based alternative to yoghurt.

Nutrition Facts

Per serving: 366kcals, 9.2g fat (3.2g saturated), 62.9g carbs, 14.2g sugars, 14.9g protein, 10.4g fibre, 0.385g sodium