Roasted Cauliflower + Moroccan Couscous

Happy Easter! Here's two simple and easy to prepare vegetarian recipes to welcome in Spring. Enjoy!
Roasted Cauliflower & Moroccan Couscous 


  • 2 Large Head of cauliflower
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp salt

The Dressing

  • 1/4 cup extra virgin olive oil
  • 1/2 tsp salt
  • 1 tbsp fresh lemon juice, or to taste
  • 1 tbsp wholegrain mustard
  • 1 tbsp chopped flat-leaf parsley leaves


  • Put oven rack in the middle position and preheat oven to 220°C.
  • Lightly oil a baking dish that will fit the cauliflower. Trim off the outer cauliflower leaves. Cut away the base of the stalk so the cauliflower can sit flat, then cut a cross into its base.
  • Drizzle 2 tbsp olive oil over the top of cauliflower and sprinkle with 1/2 tsp salt.
    Bake cauliflower until tender, about one hour (depending on size). Check by piercing the cauliflower with a knife, which should go through easily. Transfer to a serving dish.
  • The Dressing
    Whisk together lemon juice, mustard, parsley and remaining 1/2 tsp salt in a small bowl, then whisk in remaining 1/4 cup olive oil.
  • Drizzle cauliflower with dressing and present the cauliflower whole, with a sharp knife and serving spoon for cutting and serving at the table.



Moroccan Couscous

  • Moroccan couscous
  • Vegetable broth
  • Extra virgin olive oil
  • Sea salt
  • Raisins
  • Grape tomatoes (or your fav)
  • Persian cucumbers
  • Handful of fresh parsley 
  • Handful of fresh mint
  • Lemon juice and zest
  • Toasted pistachios (or slivered almonds)
  • Cumin
  • I like grape tomatoes with mini cucumbers, but you could use any variety of tomato and any size cucumber.
  • I use toasted pistachios, but toasted almonds also work in this recipe.



  • Prepare your couscous as per the directions on the package, use vegetable broth instead of water for flavor.
  • Once the couscous is ready, stir in the raisins and dried apricots. Cover and let it sit while you chop and prepare your other ingredients.
  • To toast the pistachios or almonds, heat a dry pan over high heat. Once the pan is hot, lower the heat, add the almonds, and toast them, shaking the pan every once in a while to prevent burning.
  • Once everything is chopped, toasted, and ready, transfer the couscous to a large serving bowl.
  • To the same serving bowl, add those toasted pistachios, tomatoes, cucumbers, parsley, mint, lemon juice, lemon zest, cumin, and a splash of olive oil.
  • Toss everything well to mix. Taste and season with more sea salt if necessary.

  Serves 6