Roasted Cauliflower & Goat Cheese Salad
with Toasted Almonds & Smokey Aioli
- Almond
- Eggs
- Soy
- Gluten
- Milk
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!
Ingredients
1 portion
cauliflower
1
onion
1 sachet
ras el hanout
1 sachet
vegetable stock powder
1 bag
salad leaves
1 packet
flaked almonds
(Contains: Almond)
1 packet
Smokey Aioli
(Contains: Eggs, Soy)
1
Kumara
1 packet
Israeli couscous
(Contains: Gluten)
1 packet
goat cheese
(Contains: Milk)
Not included in your delivery
1
olive oil
1.25 cup
water
½ tbs
honey
½ tbs
vinegar (balsamic or white wine)
Nutrition
Utensils
Cooking Steps
Preheat the oven to 240°C/200°C fan-forced. Peel the kumara and cut into bite-sized chunks. Cut the cauliflower into small florets. Cut the red onion into wedges.
Place the kumara, cauliflower, onion and ras el hanout on a lined oven tray. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Add a dash of water to the tray, then roast until tender, 20-25 minutes. Set the veggies aside to cool slightly.
While the veggies are roasting, heat a medium saucepan over a medium-high heat with a drizzle of olive oil. Toast the Israeli couscous, stirring occasionally, until golden, 1-2 minutes. Add the water and vegetable stock powder. Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes.
In a large bowl, combine olive oil (1 tbs for 2 people / 2 tbs for 4 people) with the vinegar and honey. Season and set aside. Heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes.
Add the mixed salad leaves, roasted veggies and cooked couscous to the vinegar dressing. Toss well to combine.
Divide the roasted cauliflower Israeli couscous salad between plates. Tear the goat cheese over the salad. Sprinkle with the toasted almonds and serve with the smokey aioli.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Customers loved the bold flavours, with many praising the smokey aioli and roasted cauliflower combination.
- Ease of prep: Reviewers found this dish easy to prepare, with simple steps like tossing ingredients together.
- Suggestions: Consider adding lemon for brightness; some found extra protein like chicken or halloumi improved the meal.
- Portions: While filling for some, others felt it worked better as a side dish or light meal.
- Versatility: Several customers successfully adapted the recipe, swapping couscous for quinoa or adding their own proteins.
