Warm Moroccan Roasted Cauliflower & Brussel Sprout Salad

Bold, spiced, and deeply satisfying, this warm salad features roasted cauliflower and Brussels sprouts tossed with Moroccan-inspired seasonings.
Ingredients:
  • 1 head large cauliflower
  • 2 cups Brussel sprouts
  • 1 1/2 cups pearled couscous
  • 4 tablespoons extra-virgin olive oil divided
  • 1 teaspoon ground coreric
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon granulated garlic
  • 3/4 cup toasted pistachios
  • 3/4 cup raisins (could also use currants or pomegranate seeds instead)
  • 4 ounces crumbled feta cheese
  • Juice and zest of 1 lemon
  • 1 bunch parsley
  • 1 bunch green onions
  • 1 tablespoon torn mint leaves (optional)
  • 1 teaspoon kosher salt
  • 3/4 teaspoon black pepper
Directions:
  1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper and set aside. Rinse the cauliflower and cut the steam away
  2. breaking the cauliflower into small florets. Arrange in a single layer on the baking sheet. Trim the ends off the Brussel sprouts and slice in half. Add them to the baking sheet. Make sure the vegetables are in one even layer. Depending on the size of your baking sheet and how large the cauliflower was
  3. you may need to use two trays
  4. In a small bowl combine the coriander
  5. turmeric
  6. smoked paprika
  7. cumin
  8. and granulated garlic. Stir to combine. Drizzle two to three tablespoons of olive oil over the cauliflower and Brussel sprouts
  9. using clean hands to toss the vegetables
  10. ensuring they are well-coated. Sprinkle the spice mixture liberally over the vegetables
  11. gently shaking the tray to make sure the vegetables are evenly covered in the spices.
  12. Roast the vegetables in the oven for about 20 minutes
  13. rotating the pan and using a spatula to flip the vegetables halfway through the cooking time. The vegetables are done when they are crispy brown in spots and fork tender. Remove the tray from the oven and set aside.
  14. While the vegetables roast in the oven
  15. cook the pearled couscous according to package instructions. When the couscous is finished cooking
  16. fluff it with a fork and transfer to a large serving bowl. Add the warm roasted vegetables to the bowl and use a wooden spoon to gently combine. Add the crumbled feta cheese
  17. roasted pistachios and raisins to the bowl.
  18. Mince the parsley
  19. removing the long stems and finely chopping the leaves. Remove the white ends of the green onions and finely dice into thin circles. Add the parsley and green onions to the salad
  20. gently mixing again.
  21. Zest the lemon directly over the salad and then slice in half and squeeze all the juice over the salad. Sprinkle liberally with kosher salt and black pepper. Gently stir one last time to combine. Garnish with a few mint leaves just before serving.

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