Spiced roasted cauliflower and pearl couscous come together with toasted almonds and dried cranberries for contrast and bite. A seared salmon fillet and a creamy tahini dressing complete the dish, balancing earthy notes with fresh, crisp textures. Well-suited for a spring menu focused on lighter, seasonal plates, this recipe is ideal for either a limited-time menu refresh or long-term offerings.
Preheat oven to 400°F. In a large bowl, combine olive oil, coriander, cumin, turmeric, and garlic powder. Add cauliflower florets and toss to coat. Spread on a parchment-lined baking sheet. Roast for 20–25 minutes, until golden and tender.
While the cauliflower roasts, blanch the green beans in a pot of boiling salted water until bright green and just tender. Drain and rinse under cold water to stop the cooking. Cut into bite-size pieces if desired.
Bring the chicken stock to a boil in a small pot. Add pearl couscous, reduce heat to a simmer, cover, and cook for about 10 minutes, stirring occasionally, until the liquid is absorbed and couscous is tender.
Transfer the warm couscous to a large salad bowl. Add cranberries, toasted almonds, green beans, cilantro, and roasted cauliflower. Toss gently to combine and season to taste.
For the tahini dressing, whisk together yogurt, tahini, garlic, lemon juice, and water in a small bowl or jug until smooth. Add a little extra water if you prefer a thinner consistency. Season with salt and pepper.
Season salmon fillets with salt and black pepper. Heat a thin layer of olive oil in a skillet over medium-high heat. Cook salmon for 3–4 minutes per side, or until cooked to your liking.
To serve, spoon the warm cauliflower and couscous salad onto plates, top with salmon fillets, and drizzle with tahini dressing.
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