Coronation cauliflower and couscous salad

A light and spicy autumn dish, perfect for a healthy lunch or light evening meal.

Light Bites
National Trust coronation cauliflower
  • Preparation time 20 minutes (prep. time)
  • Cooking time 25 - 30 minutes (cooking time)
  • Serves 4


For the spice paste:

  • 1 tsp each ground turmeric, ground ginger, ground cumin
  • Pinch salt
  • Pinch ground black pepper
  • 50ml water


For the couscous:

  • 200g couscous
  • 200ml boiling water
  • ½ lime, juice and zest
  • Pinch salt
  • 50g mango chutney
  • 10g fresh mint, finely chopped
  • 10g fresh coriander, finely chopped
  • 2 mixed peppers, deseed and finely diced
  • ½ red onion, finely diced
  • 100g sultanas
  • 1 cauliflower, chopped into bitesize pieces


To serve:

  • 120g mixed leaves
  • 50g flaked almonds


  1. For the spice paste: Add all the spice mix ingredients into a bowl and combine until you have a paste.
  2. Tip in the chopped cauliflower and mix until the spice mix has coated it all.
  3. Tip the spicy cauliflower mix into an oven tray and roast for 25 - 30 minutes at 180C until tender and starting to crisp and colour. Remove from the oven and cool.
  4. For the couscous:  Place the couscous in a bowl and cover with the boiling water. Mix gently and then leave to stand for 10 minutes until the couscous is tender and all the liquid is combined.
  5. Add all the remaining couscous ingredients to the bowl, along with the roasted cauliflower and stir through gently with a fork.
  6. To serve: Place a portion of leaf into your bowl or box, add a portion of the cauliflower and couscous mix and top with flaked almonds.