Cauliflower Cous Cous Salad


800g cauliflower, cut into florets
400g sweet potato, diced into 1 cm cubes
5 Tbsp olive oil
1 garlic clove, crushed
150g soft dried apricots, chopped
1/2 lemon, juice only
2 spring onions, thinly sliced
150 g roasted almonds, sliced in half
handful mint leaves, roughly chopped
handful parsley, roughly chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp paprika
1/2 tsp mixed spice
1/4 tsp cayenne pepper
salt to taste


1. Place the sweet potato in a baking dish, drizzle olive oil, season with salt and bake till soft and golden—about 30 minutes.
2. Meanwhile, place cauliflower florets into a food processor and chop until it's like cous cous - don't over process. Steam cauliflower cous cous till just soft. About 20 minutes.
3. In a large bowl, toss all the ingredients till combined, adding the sweet potato last. Drizzle extra olive oil if needs be.
Serves 6-8 and keeps for 3 days.