Roasted Cauliflower & Crumbly Cheese Salad
with Israeli Couscous & Dill-Parsley Mayo
- Almond
- Milk
- Eggs
- Soy
- Gluten
We love the tender texture of Israeli couscous, each grain holds its shape and easily handles bold flavours. Combine that with spiced roasted veggies, creamy goat cheese and crisp salad leaves for a salad to remember! *This recipe is under 650kcal per serving.* *The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
1
potato
1 portion
cauliflower
1
onion
1 sachet
vegetable stock powder
1 bag
Mixed Leaves
1 packet
flaked almonds
(Contains: Almond)
1 packet
Greek salad cheese/feta cheese
(Contains: Milk)
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy)
1 sachet
Middle Eastern spice blend
1 packet
Israeli couscous
(Contains: Gluten)
Not included in your delivery
olive oil
½ tbs
honey
1 drizzle
vinegar (balsamic or white wine)
Nutrition
Utensils
Cooking Steps
Boil the kettle. Preheat oven to 240°C/200°C fan-forced. Cut potato into bite-sized chunks. Cut cauliflower into small florets. Cut onion into wedges.
Place potato, cauliflower, onion and Middle Eastern seasoning on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes. Remove the veggies from the oven and set aside to cool slightly.
While the veggies are roasting, heat a large saucepan over medium-high heat with a drizzle of olive oil. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. Half-fill saucepan with boiling water, then add vegetable stock powder. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. Drain and return couscous to the pan with a drizzle of olive oil.
Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes.
In a large bowl, combine mixed leaves, roasted veggies, couscous, the honey and a drizzle of vinegar and olive oil. Season to taste.
Divide roasted cauliflower and couscous salad between bowls. Crumble cheese over salad. Sprinkle with toasted almonds and serve with dill & parsley mayonnaise.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the Middle Eastern spice mix and flavour combinations, though some found it a bit bland.
- Ease of prep: Quick and easy to prepare, with one customer mentioning their 12-year-old made it successfully.
- Suggestions: Consider adding chickpeas for extra protein; some found beetroot added a nice sweetness.
- Portions: Several customers mentioned the portion size was small; adding extra vegetables or protein could help.
- Texture: The Israeli couscous and roasted vegetables provided a pleasing mix of textures that many enjoyed.
