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Roast Cauliflower with Herbed Couscous - A Bright, Simple Weeknight Meal

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 large head of cauliflower
  • Olive oil
  • Ground cumin
  • Smoked paprika (or sweet paprika)
  • Garlic powder (optional)
  • Kosher salt and black pepper
  • 1 cup couscous (traditional or whole-wheat)
  • 1 1/4 cups low-sodium vegetable or chicken broth
  • 1 lemon (zest and juice)
  • Fresh parsley
  • Fresh mint
  • 2 scallions (green onions)
  • 1/4 cup toasted almonds or pistachios (optional for crunch)
  • 1/4 cup crumbled feta (optional for serving)
  • Tahini (for the drizzle)
  • Honey or maple syrup (optional, for the drizzle)
  • Red pepper flakes (optional)

Method
 

  1. Heat the oven: Preheat to 450°F (230°C). Place a large baking sheet inside to warm. A hot pan helps the cauliflower crisp.
  2. Prep the cauliflower: Trim the leaves and core, then cut the head into medium florets. Aim for even sizes so they roast at the same rate.
  3. Season: In a large bowl, toss florets with 2–3 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1 teaspoon kosher salt, and several grinds of black pepper. Add a pinch of red pepper flakes if you like heat.
  4. Roast: Carefully spread the cauliflower on the hot baking sheet in a single layer, cut sides down when possible. Roast for 20–25 minutes, flipping once, until deeply golden and tender with crispy edges.
  5. Toast the couscous (optional but great): While the cauliflower roasts, warm 1 tablespoon olive oil in a medium pot over medium heat. Add the couscous and stir for 1–2 minutes until lightly golden and fragrant.
  6. Cook the couscous: Add 1 1/4 cups hot broth and a big pinch of salt. Stir once, bring to a simmer, then cover and remove from heat. Let it steam for 5 minutes, then fluff with a fork.
  7. Add flavor: Zest the lemon directly over the couscous, then squeeze in 1–2 tablespoons lemon juice. Fold in 1/4 cup chopped parsley, 2 tablespoons chopped mint, and the sliced scallions. Taste and adjust salt, pepper, and lemon.
  8. Make the tahini drizzle: In a small bowl, whisk 3 tablespoons tahini with 1 tablespoon lemon juice, 1 tablespoon warm water, a pinch of salt, and a tiny drizzle of honey if you like. Add more water, a teaspoon at a time, until pourable.
  9. Assemble: Spoon the herbed couscous onto a platter or into bowls. Pile the hot roasted cauliflower on top. Drizzle with tahini sauce.
  10. Finish: Sprinkle with chopped toasted almonds or pistachios and crumbled feta, if using. Add a final squeeze of lemon and a pinch of red pepper flakes for a little kick.