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Roasted cauliflower on couscous

Cauliflower is an absolute star in the Levant and can be found in many dishes. Whether in cauliflower stew, in the layered rice pot maqlube or simply deep-fried as a mezze. In fact, the cabbage is most preferred deep fried to get wonderful roasted flavors. But there is another way! I always say that you can get a lot of flavor and aroma out of vegetables if you use enough heat and a good pinch of spices. So I started experimenting. The result is a wonderfully juicy roasted cauliflower on fluffy couscous with herbs and crunchy nuts. It’s served with a delicious tahini yogurt sauce.

A vegetarian feast!

A feast doesn’t always have to end in endless work. Here, the oven does most of the work for you. Before that, you simply mix the aromatic marinade for the roasted cauliflower. In addition to lemon, cumin, cinnamon, cardamom, cloves, and allspice, a good dab of harissa goes in to give the cauliflower a slight spiciness. Of course, if you can’t stand spiciness, you can just leave out the chili paste.

The marinade is not just slapped on the outside of the cauliflower – okay, maybe a little bit. BUT: After you have freed the cabbage from all leaves and unsightly spots, you first turn it upside down and let part of the marinade seep into the cauliflower from below and turn it over, so that afterwards everything is also nice and spicy from the inside. The rest you slap on the outside and rub the cabbage well. That’s it. The rest is done in the oven. Your roasted cauliflower is almost ready!

While the cauliflower gets its roasted flavor in the oven, you take care of the spiced couscous and the tahini yogurt sauce. It’s really super quick and easy. And after about an hour, you’ll have your vegetarian feast on the table. I carefully sliced the roasted cauliflower. This can be a little tricky since it’s still hot and can also break apart easily. But you could also just quarter the cabbage, which is usually safer. Otherwise, there are just small roasted cauliflower florets. It definitely won’t hurt the taste. Enjoy your meal!

Tip: If you’re going vegan, you can simply swap out the animal products for the plant-based alternative and have a vegan feast right away.

Recipe for roasted cauliflower on couscous

Gerösteter Blumenkohl auf Couscous mit Kichererbsen, serviert mit Tahini-Dip.
Print Recipe Rezept speichern
Prep Time 30 minutes
Cook Time 45 minutes
Servings 4 Servings
Calories 668.3
Author Rafik Halabi


For the baked cauliflower

  • 1 Cauliflower
  • 1 Garlic clove
  • 1 untreated lemon
  • 3 TBSP Lemon juice
  • 2 TSP Cumin
  • 1 1/2 TSP Cardamom
  • 1 1/2 TSP  Cinnamon
  • 1/4 TSP  Allspice
  • 1/4 TSP  Clove
  • 2 TSP  Salt
  • 1/2 coarse pepper
  • 2 TL Harissa
  • 2 TSP Tomato paste
  • 4 TBSP Olive oil

For the tahini yogurt sauce

  • 1/2 clove of garlic (optional)
  • 200 g Yogurt (10%)
  • 4 EL Tahini
  • 100 ml Water
  • 2 TBSP Lemon juice
  • 1 TSP Honey
  • Salt, pepper

For the couscous

  • 250 g Couscous
  • 250 ml Water
  • 265 g cooked chickpeas
  • 1/2 TSP Turmeric
  • 1/2 TL Paprika
  • 1/2 TL Coriander
  • 1/2 TSP Fenugreek
  • 1 TSP  Salt
  • 2 TBSP  Olive oil
  • 2 TBSP  Butter

For garnishing

  • 30 g Cashews
  • 4 Stalk Parsley


Roasted cauliflower

  • Preheat oven to 200°C top/bottom heat.
  • Wash cauliflower and cut out the stalk.
  • Peel and finely chop or grate the garlic.
  • Wash the lemon well, grate the peel and squeeze the juice.
  • Mix garlic, lemon zest and juice, spices, harissa, tomato paste and oil in a bowl.
  • Rub the cauliflower all over with the spice paste. It's best to wear disposable gloves for this. Also smear some paste into the spaces between the stalks so that the cauliflower is nice and spicy.
  • Place seasoned cauliflower on a baking sheet or in a baking dish and roast in the oven for about 30-45 minutes (depending on size).

Tahini yogurt sauce

  • Peel and finely chop or grate the garlic.
  • Mix yogurt in a bowl with garlic, tahini, water, lemon juice and honey. Season to taste with salt and pepper.


  • Bring water to a boil in a saucepan.
  • Stir in couscous, add chickpeas put the lid on the pot, remove pot from heat and let swell for about 5 minutes.
  • Mix in spices, olive oil and butter to loosen the couscous.

Garnish and serve

  • Roughly chop cashews and roast in a pan without fat.
  • Wash and coarsely chop the parsley.
  • Cut cauliflower into slices.
  • To serve, spread couscous on plates, top with cauliflower, drizzle sauce over and serve with toasted cashews and chopped parsley.


Recipe contains affiliate links.


Serving: 400g | Calories: 668.3kcal | Carbohydrates: 65.8g | Protein: 18.1g | Fat: 34.6g

Also like to try the chickpea stew, the bean stew Fasolia or the pearl couscous in tomato sauce.

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