Roasted Cauliflower

  • 1 head cauliflower, divided into small florets
  • 2 tablespoons olive oil
  • 1½ teaspoons smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • ¾ teaspoon black pepper
  • ½ teaspoon chipotle pepper



  • 1½ cups chicken broth, or vegetable broth for vegan
  • 1 cup pearl couscous, uncooked
  • ½ cup chopped parsley
  • 2 green onions, chopped
  • 1 cup cucumber, peeled and diced
  • ½ cup cherry tomatoes, quartered
  • 2 teaspoons fresh lemon juice



  1. Preheat oven to 475°F.
  2. Prepare a baking sheet with a baking mat or aluminum foil. Spread the cauliflower in a single layer on the baking sheet.
  3. Drizzle the oil over the cauliflower, then sprinkle the cauliflower with spices.
  4. Bake for 20 minutes.
  5. While the cauliflower is baking, prepare the couscous.
  6. Place 1½ cups of water and the couscous in a medium-sized pot. Stir.
  7. Allow to simmer for 5–10 minutes, or until the couscous has absorbed all the water.
  8. Add the remaining ingredients to the cooked couscous, then toss.
  9. Prior to serving, mix in the roasted cauliflower, then serve immediately.


Calories 130 (70 from fat)
Total fat 8g
Saturated fat 1g
Cholesterol 0mg
Sodium 670mg
Carbohydrate 14g (6g dietary fiber, 5g sugar)
Protein 5g


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