Smoky Paprika Cauliflower Couscous Bowls with Green Olive Yogurt

Smoky Paprika Cauliflower Couscous Bowls with Green Olive Yogurt 🥣🌿 This is a bright, filling vegetarian bowl built around contrast: deeply roasted cauliflower, fluffy lemon couscous, creamy chickpeas, fresh herbs and a thick green olive yogurt that tastes briny, cool and lively. It is easy enough for a weeknight but polished enough to serve as a lunch spread with extra lemon and warm flatbread. Yield: serves 3-4 Time: about 40 minutes Ingredients 🛒 For the cauliflower: - 1 large cauliflower, cut into bite-size florets - 2 tablespoons olive oil - 1 1/2 teaspoons smoked paprika - 1/2 teaspoon ground cumin - 1/2 teaspoon fine sea salt - 1/4 teaspoon black pepper - 1 teaspoon honey or maple syrup - 1 tablespoon lemon juice For the couscous bowls: - 1 cup couscous - 1 cup hot vegetable stock or boiling water - 1 tablespoon olive oil - Zest of 1 lemon - 1 tablespoon lemon juice, plus wedges to serve - 1 x 400 g / 15 oz can chickpeas, drained and rinsed - 1/3 cup chopped parsley - 2 tablespoons chopped mint - 2 tablespoons toasted breadcrumbs, almonds or seeds for crunch For the green olive yogurt: - 3/4 cup thick Greek yogurt - 1/3 cup green olives, pitted and finely chopped - 1 small garlic clove, finely grated - 1 tablespoon lemon juice - 1 teaspoon olive oil - Black pepper to taste - Optional: a pinch of chilli flakes Method 🍋 1. Heat the oven to 220C / 425F. Line a tray with baking paper so the cauliflower can roast without sticking. 2. Toss the cauliflower with olive oil, smoked paprika, cumin, salt and pepper. Spread it in one layer with space between the florets. Roast for 22-26 minutes, turning once, until the edges are browned and crisp in places. 3. Stir honey or maple syrup with lemon juice. Drizzle it over the hot cauliflower for the last 3-4 minutes of roasting. This gives the florets a glossy, smoky-sweet finish without making them heavy. 4. Put the couscous in a bowl, pour over the hot stock or boiling water, cover and rest for 5 minutes. Fluff with a fork, then stir in olive oil, lemon zest, lemon juice, chickpeas, parsley and mint. Taste and adjust with more lemon or salt if needed. 5. Make the green olive yogurt. Stir yogurt with chopped olives, garlic, lemon juice, olive oil and black pepper. Keep it thick enough to spoon. If the olives are very salty, do not add extra salt until you taste it. 6. Build the bowls with lemon couscous, chickpeas and roasted cauliflower. Spoon the olive yogurt over the top, then finish with crunchy crumbs, extra herbs, chilli flakes if using and lemon wedges. Serving and storage notes ✨ - Serve warm or room temperature. The contrast between warm cauliflower and cold yogurt is the best part. - For meal prep, keep the yogurt separate and add it just before eating. - Leftover cauliflower and couscous keep for 2 days in the fridge. Reheat the cauliflower on a tray or in an air fryer to bring back the edges. - Add grilled halloumi, boiled eggs or roasted fish if you want extra protein. Save this one when you want a veggie dinner that feels fresh, smoky and satisfying. 🌿 Tasteloom.club - easy recipes for everyday cravings