Roz Purcells Cauliflower Couscous with Kale & Quinoa Burgers

Servings 4
Prep time 40

A light summer salad made for sharing and perfect for a BBQ spread, using the delicious Kale & Quinoa burgers. This salad is made using cauliflower as a replacement for couscous but you can sub this for any grain that suits you, but the cauliflower is delicious. The mix of the light cauliflower, crunchy almonds, sweet apricots, juicy tomatoes and crispy Kale & Quinoa burger is the tastiest thing you'll have all summer, topped with this sensational miso orange dressing- don't leave this out!


  • 1 head Cauliflower
  • 4 Kale & Quinoa Burgers
  • 8 Dried apricots diced or 40g of dried fruit
  • 12 Cherry tomatoes washed and diced
  • 100g baby spinach washed & roughly chopped
  • 100g flaked almonds (toasted)
  • Juice ½ an orange
  • 4 tbsp. olive oil
  • 1 tbsp. maple
  • 1 tsp. miso paste
  • method (tick as you go)


    Preheat oven 200°C.


    Place the Kale & Quinoa burgers flat onto a baking tray and bake per pack instructions. Bake until they are golden around the edges or throw them on a BBQ for an extra crispy burger.


    For toasting the almonds, place them on a small baking tray and place in the oven for 10 minutes until golden. Leave cool for 5 minutes.


    Whilst baking place the cauliflower into a food processor and blend into a “couscous” like consistency, this should take 20 seconds.


    Tip the cauliflower into a large serving dish, toss in the spinach, apricots, tomatoes and dressing and combine.


    Once the burgers are cooked let them cool for a few minutes before dicing into bite-size pieces.


    Top the salad with the toasted almonds and tear up the Kale & Quinoa Burgers.



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