Preheat the oven to 220 °C (200 °C fan) and break the cauliflower into small florets. Toss with the olive oil and cumin and roast for 20–25 minutes, until golden brown and tender.
Cook the couscous in salted water according to the packet instructions. Drain well, then fluff it up with a fork.
Put the couscous in a large bowl and fold in the lukewarm roasted cauliflower. Mix everything gently.
Scatter the cranberries over the top and season the salad to taste with salt and pepper. Leave it to stand briefly so the flavours come together.
Serve the salad lukewarm or cooled, as you like. Both work well.
Good to know
A salad like this has just the right mix of warm, spiced and fresh. It takes little effort and still feels special.
Swaps
Couscous → quinoa (a little more protein and fibre). Cranberries → pomegranate seeds (fresher, with nothing added). Cauliflower → broccoli (more vitamin C and a little more fibre). Olive oil → avocado oil (stable when heated and mild in flavour).
Allergens
The recipe is naturally free from milk and egg; couscous contains gluten, so swap it if you're intolerant. The mild spicing suits children, and the dish is fine during pregnancy as long as all the ingredients are handled hygienically.
