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Chopped Cauliflower Salad Feature Image

Chopped Cauliflower Salad

Sarah
Indulge in the vibrant flavours and textures of this Chopped Cauliflower Salad—a delicious blend of roasted cauliflower, crisp cucumber, juicy pomegranate seeds, and toasty hazelnuts, all tossed in a creamy tahini dressing. Bursting with freshness and wholesome ingredients, this salad is a perfect addition to any meal or a satisfying standalone dish.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Course Salad, Side Dish
Servings 4
Calories 475 kcal

Ingredients
  

  • 1 cauliflower head chopped into 1 inch pieces
  • 1 Lebanese cucumber finely chopped
  • ½ pomegranate seeds aka seeds from half a pomegranate
  • ½ cup parsley finely chopped
  • ⅓ cup hazelnuts roughly chopped and toasted
  • 2 tablespoon olive oil
  • 2 teaspoon sumac
  • sea salt
  • ½ cup pearl couscous
  • 1 tablespoon salted butter
  • 1 cup water
  • pepper

Creamy Tahini Dressing

  • ½ cup tahini
  • 1 tablespoon maple syrup
  • 1 teaspoon dijon mustard
  • ½ lemon zest
  • 1 garlic clove minced
  • 1 lemon juice
  • ½ teaspoon sea salt
  • ¼ cup water

Instructions
 

  • Preheat oven to 200C and line a baking tray with baking paper.
  • Add cauliflower to the baking tray with the olive oil, sumac, salt and pepper and toss then bake for 15 - 20 minutes or until cooked and crispy.
  • Meanwhile bring a pan or pot to medium heat with the butter. Once the butter has just melted, add the couscous and toss to ensure all the couscous is covered in butter. Let it brown and get toasty in the butter for 3 - 5 minutes, stirring occasionally.
  • Add the water to the pan with an extra pinch of salt then cover with a lid and let it slowly cook for 8 - 10 minutes or until just cooked and all the liquid is absorbed. Set aside.
  • Whisk together all of the creamy tahini dressing ingredients. Depending on the consistency of your tahini you may need to add an extra couple of tablespoons of water. You want a semi runny consistency but not watery.
  • Once the cauliflower is cooked, assemble the salad by adding cauliflower, cucumber, hazelnuts, couscous, pomegranate, and parsley to a large bowl.
  • Pour over the dressing, mix that through and enjoy!

Nutrition

Calories: 475kcalCarbohydrates: 39gProtein: 13gFat: 33gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 8mgSodium: 393mgPotassium: 849mgFiber: 7gSugar: 8gVitamin A: 822IUVitamin C: 87mgCalcium: 125mgIron: 3mg
Keyword cauliflower salad, chopped salad, salad
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