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vegetable oil cooking spray head cauliflower extra-virgin olive oil kosher salt chicken broth curry powder salt couscous cranberries cashews cucumber parsley lemon Greek yogurt extra-virgin olive oil curry powder lemon juice kosher salt
Viewed: 98 - Published at: 4 years agoIngredients
- Vegetable oil cooking spray
- 1 medium head cauliflower, trimmed and cut into 1/2 to 1-inch pieces
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 2 cups low-sodium chicken broth
- 1 1/2 tablespoons mild curry powder (recommended: Spice Islands)
- 1/2 teaspoon salt
- 1 (10-ounce box) couscous
- 3/4 cup dried cranberries
- 1/2 cup coarsely chopped, roasted and lightly salted cashews
- 1 (4-inch) piece cucumber, peeled, seeded and chopped into 1/2-inch pieces
- 1/3 cup chopped fresh flat-leaf parsley
- 1 large lemon, zested
- 1/3 cup Greek yogurt
- 1/4 cup extra-virgin olive oil
- 1 1/2 teaspoons mild curry powder (recommended: Spice Islands)
- 2 tablespoons fresh lemon juice
- Kosher salt and freshly ground black pepper
Method
- Cauliflower: Put an oven rack in the center of the oven.
- Preheat the oven to 400 degrees F. Spray a baking sheet liberally with vegetable oil cooking spray.
- Set aside.
- In a medium bowl, toss the cauliflower and olive oil together until coated.
- Put in a single layer on the prepared baking sheet and season with salt and pepper, to taste.
- Roast until golden and tender, about 25 to 30 minutes.
- Set aside to cool for 10 minutes.
- Salad: In a medium saucepan, bring the chicken broth, curry powder and salt to a boil over medium-high heat.
- Remove the pan from the heat and stir in the couscous.
- Cover the pot and allow the couscous to absorb the liquid, about 5 to 7 minutes.
- Fluff the couscous with a fork and transfer it to a large serving bowl.
- Stir in the cooked cauliflower, cranberries, cashews, cucumber, parsley, and lemon zest.
- Refrigerate until ready to serve.
- Dressing: In a small bowl, whisk together the yogurt, olive oil and curry powder until smooth.
- Whisk in the lemon juice and season with salt and pepper, to taste.
- Just before serving, add the dressing to the salad and toss well to coat.
