Beetroot and Pomegranate Cauliflower Cous Cous Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
This Beetroot and Pomegranate Cauliflower Cous Cous Salad takes a vegan spin on a Dan Doherty X Love Beetroot collaboration for a healthy, nutritious meal ready in minutes.
For the cauli cous cous:
  • Head of large cauliflower
  • ½ large onion (finely diced)
  • ½ large fennel bulb (finely diced)
  • 2 cloves garlic (diced)
  • 4 tbsp raisins
  • 1 tbsp + 1 tsp ground cumin
  • 1 tbsp ground cinnamon
  • 1 tbsp ground coriander
  • 1 tsp ground ginger
  • 1 tsp dried oregano
  • 1 tsp ground mixed peppercorns (I used black and pink)
  • ½ tsp sumac
  • ½ tsp ground turmeric
  • 360g (2 packs) Waitrose Sweet & Spicy Chilli Beetroot (diced)
  • 3 tbsp pomegranate molasses
  • ½ tsp fine Himalayan pink salt (if coarse grind)
  • 3 tbsp fresh mint leaves (roughly chopped)
  • 3 tbsp fresh coriander (roughly chopped)
  • Seeds of 1 pomegranate
  • Zest of 1 lemon
For the mint and yogurt dressing:
  • 170g coconut/Greek yogurt
  • 25g fresh mint
  • 2 tbsp apple cider vinegar
  • 2 tbsp argan/extra virgin olive oil
  • ½ tsp fine Himalayan pink salt (if coarse grind)
  • ½ tsp ground turmeric
  • ¼ cup water
Optional toppings:
  • Large handful microgreens
  • 4 tsp dried rose petals
  • 4 tbsp pumpkin seeds (toasted)
  • 2 tbsp black sesame seeds (toasted)
  1. Wash and dry your cauliflower thoroughly. Be sure to remove any excess moisture! Start removing the large leaves from the cauliflower before cutting off the base of the root. Remove as much of the root as you can leaving only florets. If you have any particularly large florets chop them smaller. Add your cauliflower florets to the bowl of your food processor and pulse until your cauliflower resembles that of grains of cous cous. Be sure to scrape down the sides frequently to ensure an even blend. If you don't have a food processor you can use a grater however you'll end up with large 'grains'. Pat dry with some kitchen towel to absorb any excess moisture.
  2. Add your cauliflower cous cous, diced onion, fennel, and garlic, raisins and ground spice mix to a large dry skillet (do not add oil!). Give it a good stir and cook on a low heat for 3-4 minutes until the onions begin to soften a little. Stir frequently before adding your diced beetroot and covering and cooking for a further 2-5 minutes. Your cauli cous cous such be soft but tender.
  3. Remove from the heat and stir in your pomegranate molasses, fine Himalayan pink salt, fresh mint and coriander, pomegranate seeds and lemon zest.
  4. It's now time to make your mint and coconut yogurt dressing. Add all of your ingredients for the dressing into a high speed blender and blend until smooth. Be sure to scrape down the sides frequently to ensure an even blend.
  5. Serve up your cauli cous cous before drizzling with the dressing and adding anything from the optional toppings in the ingredients list.
This dish is delicious served both hot or cold and so can be enjoyed all year round!
Recipe by Greens of the Stone Age at