Coronation cauliflower and couscous salad

A light and spicy dish, perfect for a healthy lunch or evening meal. Its spices, mango chutney and flaked almonds nod to the classic coronation chicken dish created for the crowning of Queen Elizabeth II.

20 minutes prep. time
25–30 minutes cooking time
Serves 4
Salads & light bites, Vegetarian, Vegan

Coronation cauliflower and couscous salad, with golden spiced cauliflower chunks on couscous, scattered with mint leaves — A coronation cauliflower and couscous salad, with golden spiced cauliflower chunks on couscous, scattered with mint leaves | © National Trust Images/William Shaw

For the spice paste

1 tsp each ground turmeric, ground ginger and ground cumin
Pinch of salt
Pinch of ground black pepper

For the couscous:

1 cauliflower, chopped into bitesized pieces
200g couscous
200ml boiling water
Juice and zest of ½ a lime
Pinch of salt
50g mango chutney
10g fresh mint, finely chopped
10g fresh coriander, finely chopped
2 mixed peppers, deseeded and finely diced
½ a red onion, finely diced
100g sultanas

To serve

120g mixed salad leaves
50g flaked almonds

Step 1

Preheat the oven to 180°C (160°C fan/gas mark 4). Make the spice paste by putting all the spice paste ingredients into a large bowl and combining with 50ml water until you have a paste.

Step 2

Tip in the chopped cauliflower and mix until the spice paste has coated it all.

Step 3

Tip the spicy cauliflower mix into an oven tray and roast for 25–30 minutes until tender and starting to crisp and colour. Remove from the oven and cool.

Step 4

Place the couscous in a bowl and cover with the boiling water. Mix gently and then leave to stand for 10 minutes until the couscous is tender and all the liquid is absorbed.

Step 5

Add all the remaining couscous ingredients to the bowl, along with the roasted cauliflower, and stir gently with a fork.

Step 6

To serve

Place some salad leaves into each bowl, spoon on some of the cauliflower and couscous mix and top with flaked almonds.

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