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Roasted Cauliflower Couscous Salad

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 Roasted Cauliflower Couscous Salad with Medjool Dates & Tahini Dressing 

This Roasted Cauliflower Couscous Salad is a vibrant mix of warm spices, fresh herbs, and satisfying textures. Golden roasted cauliflower and crispy chickpeas are tossed with pearl couscous, fragrant mint, parsley, and cilantro, then finished with a creamy tahini dressing. Caramelized Natural Delights® Medjool dates and toasted pistachios add a touch of sweetness and crunch, creating a beautifully balanced dish that works perfectly as a hearty side or light meal. 

 

 

Recipe by  Heifa Odeh 

Ingredients

  • Roasted Cauliflower and Chickpeas
  • 1 Cauliflower, medium, cut into smaller florets
  • 1 can Chickpeas, drained (about 14 oz.)
  • 2 tbsp Olive oil
  • 1/2 tsp Chili Powder
  • 1/2 tsp Turmeric
  • 1/2 tsp Ground Cumin
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 1/4 tsp Black pepper
  • Date & Nut Ingredients
  • 6 Natural Delights Medjool Dates, diced
  • 1/4 cup Pistachios
  • 1 tbsp Ghee
  • Couscous
  • 1 cup Pearl Couscous
  • 1.5 cups Vegetable Stock
  • Pinch of Salt
  • Herb Mix
  • 1/4 cup Mint, finely chopped
  • 1/4 cup Parsley, finely chopped
  • 1/4 cup Cilantro, finely chopped
  • Creamy Tahini Dressing
  • 1/4 cup Tahini Paste
  • Juice of 1/2 Lemon
  • 1 tbsp Olive oil
  • 1 tbsp Honey
  • 1/8 tsp Aleppo Pepper
  • 1/2 tsp Salt
  • Water to thin dressing if needed

Find "12 oz Organic Pitted Medjool Dates" in a Store

Preparation

  1. Add the chickpeas and cauliflower florets to a large sheet pan. Add the olive oil and seasoning mixture on top. Season well and evenly rub the olive oil and spices throughout.
  2. Place in a preheated 400°F oven and bake for about 25 minutes until lightly caramelized and the cauliflower is cooked through, flipping once halfway.
  3. Meanwhile, make the pearl couscous. Add the couscous to a pot with the vegetable stock and a pinch of salt. Bring to a boil, then simmer until cooked through. Set aside.
  4. In a sauté pan, add the ghee with the diced dates and pistachios. Sauté until lightly caramelized and toasted (just a few minutes). Set aside.
  5. To make the dressing, combine the tahini paste with the lemon juice, honey, salt, and water to thin until you get a creamy, pourable consistency.
  6. To assemble, toss the roasted cauliflower and chickpeas with the couscous. Add the chopped herbs and the dressing. Toss well, then top with the toasted nuts and dates. Enjoy warm or at room temperature!

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.

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