All Year

This hearty roast cauliflower salad is fresh but filling. Made with fresh parsley, pearl couscous, dried cranberries, toasted almonds and a creamy lime-tahini dressing, it is a delicious combination of sweet, spicy and tangy flavours. The salad is best enjoyed fresh for optimal texture, but you can also keep leftovers in the fridge for up to 3 days. Recipe by Liz Douglas from Glow Diaries.




  1. Preheat oven to 200°C.
  2. In a large mixing bowl, combine the cauliflower florets, 2 tablespoons of olive oil, curry powder, garlic powder, turmeric, chili powder, salt, and black pepper. Toss well to coat.
  3. Spread the cauliflower on a baking sheet lined with parchment paper. Drizzle with the remaining 1 tablespoon of olive oil. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender. Stir or flip the mixture halfway through cooking for even browning. Set aside to cool.
  4. In a medium-sized saucepan, bring the vegetable broth to a boil. Add the pearl couscous and cook to the time indicated on packet instructions. Once cooked, fluff the couscous with a fork and set aside to cool.
  5. In a large salad bowl, combine the cooked pearl couscous, lentils, curried cauliflower, finely chopped red onion, cranberries and roughly chopped parsley.
  6. In a separate small bowl, whisk together the tahini, lime juice, water, garlic powder, ground cumin, salt, and pepper until well combined. Adjust the consistency by adding more water if needed.
  7. Pour the creamy tahini dressing over the salad and toss gently to coat all the ingredients.
  8. Garnish with toasted almonds and serve.

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