Superfood Salads: Roasted cauliflower and cashew couscous


This delicious and versatile cauliflower couscous dish is a detoxifying powerhouse of healthy nutrients, rich in fibre, B-vitamins and vitamin C. They contain a wealth of anti-inflammatory nutrients to help keep inflammation in check.

It’s a great gluten free alternative to wheat couscous or rice.

We’ve adapted this recipe from the Detox Kitchen


Serves:          4

Prep time:     10 minutes

Cook time:     20 minutes



  • 1 cauliflower, remove the leaves and roughly chop the stalks and florets
  • 50g cashew nuts
  • 150g frozen peas
  • 1 handful green beans, topped and tailed then finely diced
  • 1 handful chives, finely chopped
  • 3 mint leaves, finely chopped
  • 1 lemon zest and juice
  • 1 tbsp. rapeseed oil
  • Sea salt and freshly ground pepper to season


  1. Preheat the oven 180 degrees (fan oven) and line a baking tray.  
  2. Place the cauliflower stalks in the food processor and pulse to create a crumble-like texture. Add the florets and pulse again for a few seconds. Transfer to the baking tray and roast for 20 minutes or until slightly golden. Turning once or twice. Remove from the oven and allow to cool.
  3. Place the cashew nuts on a baking tray and roast in the oven for 10 minutes. Then transfer them to a blender and pulse to roughly chop. You could also do this by hand.
  4. Bring a pan of water to boil and drop in the peas. Do not over-cook. Once the water is boiling again, remove from the heat and drain.
  5. Once the cauliflower is cool, transfer it to a large mixing bowl, add the cashews, green beans, peas and the rest of the ingredients and mix well. Season to taste.
  6. Garnish with pea shoots.

Tip: Any leftovers are really tasty stuffed in Portobello mushrooms or red bell peppers with some grated cheese on top and grilled until the cheese has melted.


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