Roast Cauliflower Salad with Yemenese Zhug Dressing


For the salad:

  • Glug of vegetable oil
  • 1 head of cauilflower – cut into florets
  • 1 red onion – diced
  • 1 capsicum – diced
  • 3 cloves chopped garlic
  • 1 tbsp cumin
  • 1 tsp turmeric
  • 1 tsp chilli flakes
  • Salt and pepper to taste
  • 2 handfuls of giant couscous
  • Handful of peanuts or pine nuts – toasted
  • Handful of dried cranberries
  • Juice of 1 lemon
  • Handful of pomegranate seeds
  • 1 handful parsley – roughly chopped

For the Zhug:

  • 1 chilli – whole
  • 1 bunch coriander
  • 4 cloves garlic – peeled
  • 1 tsp cumin
  • 1 tbsp red wine vinegar
  • Zest and juice of 1 lemon
  • Salt and pepper to taste
  • Olive oil as needed


  1. Preheat oven to 200 degrees celsius and bring a pot of salted water to the boil
  2. Toss the cauliflower, capsicum, chopped garlic and red onion in the oil, turmeric, cumin and chilli flakes in a roasting dish (remembering that Turmeric stains everything it touches). Season to taste
  3. Roast for 30 minutes – tossing a few times during cooking until the tips of the cauliflower florets are just starting to brown
  4. Prepare the giant couscous according to the package instructions (approximately 7 minutes before the cauliflower is done)
  5. While you are waiting, throw all the zhug ingredients in a food processor and blitz it together, adding olive oil to get it to the consistency of a thick smoothie
  6. Drain the couscous and take the cauliflower out of the oven. Mix together in a bowl with the remaining ingredients
  7. Serve with extra pomegranate seeds and parsley over the top and drop small amounts of the zhug over the top (remembering it is a very strong flavour so go easy)
  8. Take photos and tag @vaguelyvegetarian on Instagram
  9. Bask in social media glory

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