Roast cauliflower, date and olive giant couscous
Prep time: 30 minsTotal time: 
Roast cauliflower, date and olive giant couscous
Grain-based salads are a great choice for gatherings, as they’re hearty and hold up well. This one can be made up to 24 hours ahead and stored in the fridge
Prep time: 30 minsTotal time: 
Abigail Spooner
Abigail Spooner
Ingredients
- 1 large cauliflower (about 950g)
- 4 echalion shallots, quartered lengthways
- 5 tbsp olive oil
- 1 tsp cumin seeds
- 1 x 300g pack giant couscous
- 2 tbsp freshly squeezed orange juice, plus extra zest to serve (optional)
- 1 tbsp sherry (or white wine) vinegar
- 1 garlic clove, crushed
- 60g blanched almonds
- 1 x 200g pack medjool dates, stoned and sliced lengthways
- 1 x 160g pack Sainsbury’s Garlic and Herb Green Olives
- 1 x 30g pack coriander, leaves roughly chopped
Step by step
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Preheat the oven to 200°C, fan 180°C, gas 6. Discard the tough outer leaves from the cauliflower, then separate into florets and smaller leaves. Place in a large bowl with the shallots, 3 tablespoons of olive oil and the cumin seeds. Season well and toss to coat. Reserving the leaves, spread out on a baking tray and roast for 25 minutes. Turn, then nestle in the cauliflower leaves and roast for a further 10 minutes, or until tender and golden.
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Meanwhile, bring a saucepan of salted water to the boil. Add the giant couscous, return to the boil and cook for 6-8 minutes until softened. Meanwhile, in a large bowl, whisk together the remaining olive oil, the orange juice, sherry vinegar and garlic. Season well. Drain the couscous and stir through the dressing while hot, then set aside to cool. Spread the almonds out on a baking tray and toast in the oven for 5-7 minutes until golden. Cool, then roughly chop.
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Stir the roasted veg, dates, olives, almonds and coriander into the couscous. Check the seasoning to taste. To serve, spoon the couscous over a large serving platter and scatter with orange zest, if liked. Enjoy warm or at room temperature.
