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
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.
Notes
The equipment section above contains affiliate links to products I use and love!
