• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Browse Recipes
    • Latest
    • By Category
  • Indian Vegan Recipes
  • SUBSCRIBE
Holy Cow Vegan
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Latest recipes
  • Browse by category
  • Indian Vegan Recipes
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ร—

    Home > Vegan Italian Recipes

    Vegan Roasted Cauliflower Couscous with Lentils and Mint

    Posted: May 2, 2018 ยท Updated: Oct 20, 2021

    Jump to Recipe Pin Recipe

    A light, delicious dish of Roasted Cauliflower Couscous with Lentils and the bright, bold flavor of mint. This recipe requires just a minimum of ingredients, but it's extremely flavorful and easy to make. A vegan, soy-free, nut-free recipe.

    A platter with cauliflower, couscous, lentils and mint with a silver spoon on a lace tablecloth.

    Spring weather is finally here, and not too soon, considering it's already May. With the world all bright and sunshine-y, it's not exactly fun to spend hours -- or even an hour -- in the kitchen, cooking up a meal. One of our favorite, and easiest, recipes I've made these last few days is this Roasted Cauliflower Couscous with Lentils and Mint.

    Closeup of a plate of roasted cauliflower couscous salad with lentils and mint.

    This recipe has three elements that cook separately -- but at the same time -- and you simply assemble it all together in the end. It's a meal by itself, incorporating grains, veggies and beans, so you really don't need anything else to serve it with, unless you want to make a fresh salad, which would be a wonderful accompaniment.

    Overcooked cauliflower is something I cannot stomach, but roasted the way I do it here it is wonderfully tender-crisp and golden and it adds tons of flavor. I add a dash of mint to the cauliflower before roasting, and it makes a world of difference. Mint and cauliflower are a wonderful flavor combination, and together they make Spring taste exactly the way it should.

    If you try this recipe, be sure to let me know! Here's to Spring and all the wonderful veggies it brings our way.

    Related recipes

    • Moroccan Couscous Salad with Spring Veggies
    • Vegan Harissa Meatballs with Cilantro Yogurt Sauce
    • Roasted Vegan Cauliflower and Chickpeas with Indian Spices
    • Vegan Sage Butter Gnocchi
    • Sheet Pan Curry Roasted Cauliflower and Potatoes
    Closeup of vegan Roasted Cauliflower Couscous with Lentils and Mint.
    Roasted Cauliflower Couscous with Lentils and Mint #vegan #springrecipes #nutfree #soyfree #healthy HolyCowVegan.net

    Vegan Roasted Cauliflower Couscous with Lentils and Mint

    A light, delicious dish of Roasted Cauliflower Couscous with Lentils and the bright, bold flavor of mint. This recipe requires just a minimum of ingredients, but it's extremely flavorful and easy to make.
    5 from 3 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Main Course
    Cuisine: nut-free, Soy-free, Vegan
    Diet: Vegan, Vegetarian
    Keyword: Roasted Cauliflower Couscous
    Prep Time: 10 mins
    Cook Time: 30 mins
    Total Time: 40 mins
    Servings: 6 servings
    Calories: 268kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 
    US Customary - Metric

    • 1 cup lentils (cooked or canned and drained)
    • 1 cup couscous
    • 1 medium head cauliflower (separate into florets)
    • 2 teaspoon extra virgin olive oil
    • 1 medium onion (thinly sliced)
    • 2 cloves garlic (thinly sliced)
    • 2 tablespoon mint, very finely chopped (sub with 2 teaspoon dry mint)
    • Salt and ground black pepper to taste
    • Mint, parsley or coriander for garnish
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 425 degrees.
    • Toss the cauliflower with salt, pepper, half the mint, and 1 teaspoon of extra virgin olive oil. Place in a single layer on a baking sheet. Roast for 30 minutes, checking once halfway and turning the florets over to ensure they roast evenly.
    • While the cauliflower is roasting, make the lentils and couscous. For the lentils, place the lentils in a saucepan with water to cover by an inch, season with salt and pepper, bring to a boil, cover and cook 20 minutes or until the lentils are tender.
    • For the couscous, place a wide saucepan or skillet on the stove. Heat the remaining oil in the pan and add the onions and garlic. Saute over medium heat until the onions are translucent but not brown.
    • Add 2 cups of water (vegetable stock is even better), season with salt and black pepper, add the remaining mint, and bring the water to a boil. Add the couscous, stir it once, and turn off the heat. Place a lid on the saucepan and let the couscous stand at least 10 minutes.
    • To assemble your dish, add the lentils to the couscous, mix well, and check for seasoning. Stir in the mint, parsley or coriander, if using. At this point, a light drizzle of olive oil adds an even greater wallop of flavor to this dish, but it's optional. 
    • Serve the lentils and couscous in a platter with the roasted cauliflower florets arranged on top.

    Nutrition

    Calories: 268kcal | Carbohydrates: 48.8g | Protein: 14.2g | Fat: 2.2g | Potassium: 683mg | Fiber: 14.1g | Sugar: 3.7g | Calcium: 40mg | Iron: 3.4mg
    Tried this recipe?Please leave a comment and recipe rating below!
    Follow Holy Cow Vegan on Instagram
    « Vegan Artichoke Potato Gratin
    Vegan Chorizo Breakfast Quiche »
    • Facebook
    • Twitter
    • Yummly

    About Vaishali


    I cook and eat simple, tasty and nutritious plant-based food in my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. Read more about me here.

    Try these recipes next

    Reader Interactions

    Comments

    1. denise cox

      August 15, 2020 at 6:04 am

      5 stars
      Found you, from here in Ireland! I thought it was a lovely recipe. I practice WFPB way of cooking, so no oil or salt, and it worked fine. the cous cous and lentil worked very well together, and the onions too. i have lots of fresh mint at the moment, so added that with a heavy hand! thanks!

      Reply
    2. Ute

      May 03, 2018 at 6:30 pm

      5 stars
      Hi Vaishali, I enjoy reading your blog very much.
      I tried your recipe today. My husband liked the cauliflower, my son, who is allergic to milk and therefore eats vegan (sometimes with meat?) liked it all together and I also liked it a lot. I took dried mint, I think it should be even better with fresh mint. We had tsatsiki with it, from soy yogurt for my son. My husband likes everything saucy, so it would have been too dry for him without the tsatsiki.
      Thank you for your fine recipes and interesting stories.
      Greeting from the north of Germany, Ute

      Reply
      • Vaishali

        May 03, 2018 at 8:33 pm

        Hi Ute, thank you for your kind words. And I love that you served this with tsatsiki-- that sounds perfect, and such a great idea. I'll be trying that too! So happy your family liked it.

        Reply

    Leave a comment: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

    Trending recipes

    • Vegan Picadillo Tacos
    • Vegan Zucchini Pasta
    • Chickpea Rice
    • Vegan Mushroom Stroganoff
    • Mexican Tofu with Apricots, Chipotle and Tamarind
    • Vegan Swedish Meatballs

    How to make

    • Dosa Recipe | How to Make Perfect Dosai at Home
    • Easy Mushroom Stock
    • Sambar Powder (Sambar Masala)
    • Roti recipe. How to make the softest Roti/Chapati (step by step with video)
    • Healthy Whole Wheat Vegan Puff Pastry (1/2 the fat)
    • Easy Indian Curry Paste for Restaurant-Style Dishes
    • Vegan Mayo
    • How to Make Curry Powder
    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

    Trending recipes

    • Vegan Muffaletta Casserole
    • Cheezy Vegan Mexican Black Bean Casserole
    • Vegan Indian-Spiced Tofu Casserole
    • Lentil Soup
    • Cauliflower Rice Biryani (Keto + Vegan)
    • Easy Vegetable Curry (One-pot, 30 minutes)

    How to make

    • Vegan Instant Pot Yogurt
    • Air Fryer Tofu
    • Ginger Garlic Paste for Indian Recipes | How to make and store it
    • Garam Masala Recipe
    • How to Make a Sourdough Starter (Easy Step by Step Guide)
    • How to make sauerkraut
    • Gluten Free Sourdough Starter
    • Homemade Biryani Masala Spice Mix

    Footer


    ABOUT HOLYCOWVEGAN

    All Recipes
    Recipe Videos
    About Vaishali
    Privacy Policy

    VEGAN INDIAN RECIPES

    Vegan Dal or Dahl Recipes
    Vegan Curry Recipes
    Indian Vegan Desserts

    VEGAN BAKING RECIPES

    Vegan Bread Recipes
    Vegan Sourdough Recipes
    Vegan Cake Recipes
    Vegan Pie Recipes
    Vegan Cookie Recipes


    As an Amazon associate I earn from qualifying purchases. Please read my full disclosure here.

    ยฉ 2022 Holy Cow Vegan