Spiced Cauliflower & Goat Cheese Salad

Spiced Cauliflower & Goat Cheese Salad

with Sweet Potato & Pearl Couscous

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The key to making a killer salad? Having a mixture of flavours and textures, and enough hearty ingredients to ensure you feel satisfied at the end. This one ticks all those boxes, and then some!

Tags:Low Calorie
Allergens:MilkGlutenTree Nuts
Preparation Time40 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

sweet potato

1 portion


1 unit

red onion

1 sachet

Souk Market spice blend

(May be presentGluten)

1 tub

marinated goat cheese


1 packet

pearl couscous

(ContainsGlutenMay be presentTree Nuts, Milk, Peanuts, Sesame, Soy, Sulphites)

1 cube

vegetable stock

1 packet

flaked almonds

(ContainsTree Nuts)

1 bag

baby spinach leaves

Not included in your delivery

olive oil

1.25 cup


2 tsp

vinegar (balsamic or white wine)

2 tsp


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2270 kJ
Fat16.6 g
of which saturates7.4 g
Carbohydrate69.8 g
of which sugars20.7 g
Protein22.9 g
Sodium1010 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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Get prepped
Get prepped

Preheat the oven to 220°C/200°C fan-forced. Cut the cauliflower into small florets. Cut the sweet potato (unpeeled) into 1cm chunks. Cut the red onion into 2cm wedges. TIP: Cut the veggies to the correct size to ensure they cook in the allocated time

Roast the veggies
Roast the veggies

Place the cauliflower, sweet potato and onion on an oven tray lined with baking paper. Add a drizzle of oil from the marinated goat cheese tub, the Souk Market spice blend and a generous pinch of salt and pepper. Toss to combine, then roast until tender, 20-25 minutes. Remove from the oven and set aside to cool slightly.

Make the couscous
Make the couscous

While the veggies are roasting, heat a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the pearl couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the water and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes. Set aside to cool slightly

Make the dressing
Make the dressing

In a large bowl, combine oil from the marinated goat cheese tub (1 tbs for 2 people / 2 tbs for 4 people) with the vinegar and honey. Add a pinch of salt and pepper and mix well to combine. Set aside. Heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a plate.

Toss the salad
Toss the salad

Add the baby spinach leaves, slightly cooled roast veggies and pearl couscous to the large bowl with the dressing and toss well to combine. TIP: Toss the salad just before serving to keep the leaves crisp.

Serve Up
Serve Up

Divide the roasted cauliflower salad between plates. Tear the goat cheese into small chunks and scatter over the salad. Sprinkle with the flaked almonds.