Name: Curried Couscous + Roasted Cauliflower Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 1 (1-pound) box Israeli couscous; 1 head cauliflower, florets broken into pieces, rinsed and dried; 1 tablespoon curry powder; 1 tablespoon turmeric; 1/2 tablespoon ground cumin; 1 tablespoon ground coriander; 1 1/2 teaspoons kosher salt; 1 teaspoon cayenne pepper; 3 tablespoons sucanat sugar; 3 tablespoons rice bran oil or olive oil; organic olive oil cooking spray; 2 small carrots, peeled, finely diced; 1 cup vegan mayonnaise; 1/4 cup cilantro leaves, chopped; 1/2 lime, juiced

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I’m not sure how many of you follow Malibu Kitchen on a regular basis, or are just stopping by to take a look at the food photos, or to get the recipe, which excites me to no end, but I often wonder, “How well do you really want to get to know me?”

For some reason, I’m feeling compelled to tell you a little more about myself in this blog post. There has been a recent change in my life, a major one, and I want to share it with you.

For years, and years, and years, I have worked in the Aerospace industry. The corporate world was my life. During the week, I woke up at 5:30 am, drove a long commute, worked a 9/80 schedule ( 9 1/2 hour days) so that I could get every other Friday off, and commuted an hour back home in traffic. Making sure that I always looked professional, I would do my hair and make-up every morning, wore dresses, suits, skirts, or slacks, and at all times…wore high heels. My days where long, very busy and on most days, extremely hectic. What I enjoyed most about my job, were the people. They were like family to me.

Then, came the time where it was more important for me to be home, rather than work. At first, I took a leave of absence, then extended my leave, until the final decision was made for me not to return to work. It took a long time for me to accept it and adjust.

Now, I wake up around 7:00 am, hardly wear make-up, and wear boyfriend jeans cuffed at my ankles, t-shirts, beaded bracelets, and incredibly flat shoes. My days are short and very busy. At first, this change was a shock to me. I didn’t know how to handle myself. But now I’m happier, my hubby is happier, and so is my family. Our dogs are happier too! And, this has meant more time for me to spend on this blog. I feel like a different person, a better person, and am now exploring more of my creative side. I think I’ve adjusted well to this major change in my life.

Speaking of creative – here is an amazing creatively flavored vegan curried couscous + roasted cauliflower salad, adapted from Mendocino Farms. This salad uses Israeli couscous, which is a small, round, pasta-like granule made from semolina and wheat flour. Cauliflower florets and diced carrots are coated with curry seasoning and roasted to perfection. Sprinkles of fresh cilantro linger throughout. This salad is served chilled, but is perfect for fall due to the roasting method when making it, plus the curry and heated spice adds a warm flavor.

Curried Couscous + Roasted Cauliflower Salad

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Author: Adoring Kitchen
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 10 to 12 1x
Category: Salad
Cuisine: Vegan

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Description

Adapted from Mendocino Farms

Ingredients

Scale

1 (1-pound) box Israeli couscous
1 head cauliflower, florets broken into pieces, rinsed and dried
1 tablespoon curry powder
1 tablespoon turmeric
1/2 tablespoon ground cumin
1 tablespoon ground coriander
1 1/2 teaspoons kosher salt
1 teaspoon cayenne pepper
3 tablespoons sucanat sugar
3 tablespoons rice bran oil or olive oil
organic olive oil cooking spray
2 small carrots, peeled, finely diced
1 cup vegan mayonnaise
1/4 cup cilantro leaves, chopped
1/2 lime, juiced

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Instructions

Heat oven to 450 degrees F.
Cook the couscous according to the instructions on the package. Rinse in cold water, drain well, put in a large bowl and set aside.
In a separate bowl, toss the cauliflower with the curry powder, turmeric, cumin, coriander, salt, cayenne, sucanat and oil. Spread out on a rimmed baking sheet, coated with organic olive oil cooking spray, and roast in the oven until cauliflower is browned around the edges but still crunchy, about 10 minutes. Tossing half way through the cooking process. Remove just the cauliflower and put it in the bowl with the couscous.
On the same rimmed baking sheet, place the carrots and, using a spatula, toss the carrots with the leftover spices and oil. Roast the carrots until brown around the edges but still crunchy, about 8 minutes. Remove from oven and add to the couscous.
In the bowl with the couscous, carrots and cauliflower, Fold in the vegan mayonnaise, cilantro and lime juice. Refrigerate covered, until ready to serve.