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AVOCA’s Roasted Cauliflower Couscous Tabbouleh Recipe from Avoca

Whip up a delicious salad of grilled cauliflower with curry seasoning mixed with fresh and zesty tabbouleh. This salad embraces the colours of autumn and is the perfect midweek lunch or simple dinner.

Serves 4-6 people


1 cauliflower, cut into ¼ or ⅙ (depending on how many you are serving)

Olive oil, for drizzling

2 tsp curry powder

Sea salt & black pepper

Salad Ingredients:

200g pearl couscous

2 tsp turmeric powder

1 bunch parsley, chopped

1 bunch mint, chopped

1 bunch coriander, chopped

1 bunch dill, chopped

50g pine nuts, toasted

1 red chilli, chopped

80g golden sultanas or raisins

2 lemons, zested & juiced

50ml olive oil

100g baby kale leaves, washed

Sea salt & freshly cracked black pepper


  1. Pre heat oven to 190C
  1. Toss the cauliflower with curry powder, olive oil, salt & pepper
  1. Spread out onto a lined baking sheet & roast in the oven for 25-35 minutes until the cauliflower is soft & the edges are charred & dark brown
  1. Add to a pot of boiling water, add sea salt & turmeric
  1. Cook the couscous until tender, drain & set aside. Drizzle with olive oil to prevent sticking
  1. In a large bowl add the couscous, herbs, kale, pine nuts, chilli, raisins, lemon zest & juice, olive oil , salt & pepper. Toss well to combine and adjust seasoning if needed
  1. Arrange couscous onto a large platter, scatter the cauliflower over & drizzle with a little more olive oil
  1. Perfect served with crusty bread & a dollop of yoghurt (optional)
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