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Category: Sides

Mendocino Farms' vegan curried couscous with roasted cauliflower

Mendocino Farms' vegan curried couscous with roasted cauliflower
Glenn Koenig / Los Angeles Times

Dear SOS: At Mendocino Farms, they make this incredible cold couscous salad that's out-of-this-world yummy. I don't usually like couscous, but there is something great about this cold yet tangy summer salad. If possible, could you track it down? Doris ... Read more

Total time: 50 minutes | Serves 10
  • 1 (1-pound) box Israeli couscous or orzo
  • 1 head cauliflower, florets broken into pieces
  • 1 tablespoon curry powder
  • 1 tablespoon turmeric
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 1/2 teaspoons salt, more to taste
  • 1 teaspoon cayenne pepper, more to taste
  • 3 tablespoons light brown sugar, more to taste
  • 3 tablespoons oil
  • 2 small carrots, peeled, finely diced
  • 1 cup vegan mayonnaise (or mayonnaise)
  • 1/2 bunch cilantro, chopped
  • 1/2 lime, juiced

Step 1Cook the couscous according to the instructions on the package. Rinse in cold water, drain well, put in a bowl and set aside. Heat the oven to 450 degrees.

Step 2In a separate bowl, toss the cauliflower with the curry powder, turmeric, cumin, coriander, salt, cayenne, brown sugar and oil. Spread out on a foil-lined rimmed baking sheet and roast in the oven until cauliflower is browned around the edges but still crunchy, about 10 minutes. Remove just the cauliflower and put it in the bowl with the pasta.

Step 3On the same rimmed baking sheet, place the carrots and, using a spatula, toss the carrots with the leftover spices and oil. Roast the carrots until brown around the edges but still crunchy, about 8 minutes. (If you find that the spices and oil are a little overly browned from roasting the cauliflower, toss the carrots using the same proportion of new spices, salt, sugar and oil.) Add to the couscous.

Step 4Fold in the vegan mayonnaise, cilantro and lime juice with the pasta. Taste, and adjust spices and seasoning if desired. Refrigerate, covered, until ready to serve.

Each serving:
Calories 390; Protein 7 grams; Carbohydrates 46 grams; Fiber 4 grams; Fat 19 grams; Saturated fat 3 grams; Cholesterol 0; Sugar 5 grams; Sodium 513 mg.
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