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Mendocino Farms Curried Couscous with Roasted Cauliflower #sidedish #pastasalad #couscous #curry | The Missing Lokness

Mendocino Farms Curried Couscous with Roasted Cauliflower

Course Side Dish
Keyword cauliflower, cold dish, copycat recipe, couscous, curry, make ahead, mendocino farms, picnic, side dish
Servings 6 servings
Author Lokness


  • 1 tablespoon olive oil, plus more for vegetables
  • ½ pound Israeli (pearl) couscous or orzo pasta (about 1 2/3 cups)
  • 3 1/3 cups water
  • 2 tablespoons light brown sugar
  • ½ tablespoon curry powder
  • ½ tablespoon turmeric
  • ¾ teaspoon salt
  • ½ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • 1/8 teaspoon cayenne pepper
  • ½ head cauliflower
  • 1 small carrot (peeled & cut into 1/8-inch cubes)
  • ½ cup mayonnaise
  • tablespoons cilantro (minced)
  • Juice of ¼ lime


  • In a medium pot over medium-high heat, add 1 tablespoon olive oil. Add couscous and cook them until lightly toasted, about 3 – 4 minutes. Add 3 1/3 cups water. Season with salt and bring to a boil. Reduce heat to low, cover and simmer 5 – 6 minutes, or until the couscous is tender. Drain and rinse under cold water. Drain well and transfer to a large mixing bowl.
  • Preheat the oven to 450˚F (230˚C). Line a baking sheet with aluminum foil.
  • In a small bowl, combine brown sugar, curry powder, turmeric, salt, coriander, cumin, & cayenne pepper. Blend well.
  • In another small bowl, toss the carrots with 1 teaspoon olive oil and ¼ of the spices.
  • For the cauliflower, cut or break the florets into small pieces, about ½-inch. In a large bowl, toss the florets with 1½ tablespoons olive oil and rest of the spices.
  • Transfer the carrots to one side on the prepared baking sheet. Transfer the cauliflower florets to the other side of the baking sheet. Roast in the oven. After 8 minutes, check if the carrots are tender. If they are, transfer them into the bowl of couscous. Return the cauliflower to the oven and roast for another 4 – 6 minutes. Transfer them into the bowl of couscous.
  • Toss everything together to blend. Add mayonnaise, cilantro and lime juice. Taste and adjust with salt and lime juice. Transfer to an airtight container and chill for at least 1 hour in the fridge. Best serve cold.


  1. Curry powder can taste vary depends on brand. My favorite is Sun Brand Madras Curry Powder.
  2. This recipe can make 1 day ahead and keep in the fridge.
(Adapted from LA Times)