Roasted Cauliflower Couscous Salad

My sister and I always loved going to the only Mediterranean restaurant in our hometown. We loved the fresh vibrant flavors of Mediterranean food, especially in the summer. This dish came together one day when my sister came to visit me. I wanted to create something that was reminiscent of those times we spent together. I hope you all enjoy this dish.

—Taylor Hilt (Snelling Dining Commons)

1 pound cauliflower
4 Tablespoons olive oil
2 teaspoons Kosher salt
1 teaspoon turmeric
5 teaspoons cumin
5 teaspoons coriander
1 teaspoon smoked paprika
12 ounces pearl couscous
24 ounces water
4 ounces red onion, diced
4 ounces roasted red pepper, diced
4 ounces English cucumber, diced
4 ounces tomatoes, diced
4 ounces artichoke, diced
1 1/2 ounces flat leaf parsley, chopped

1. Cut the cauliflower into bite-sized pieces. Mix 2 Tablespoons olive oil, salt, turmeric, cumin, coriander, and smoked aprika in a bowl. Toss the cut cauliflower with the oil and spice mixture to coat. 
2. Lay the cauliflower flat on a baking sheet and bake at 400°F for 8 minutes or until slightly brown.
3. In a stock pot, heat the remaining 2 Tablespoons of oil to a medium heat. Once the oil is hot, place the couscous in and constantly stir until golden brown. Add the water and simmer on low for 20 minutes or until tender.
4. Placed the cooked cauliflower and cooked couscous in separate shallow pans and chill until cold.
5. Mix all the cut vegetables, roasted cauliflower, couscous, and parsley together.