Cauliflower Cous Cous with Kale & Quinoa Burgers

A light summer salad made for sharing and perfect for a BBQ spread, using the delicious STRONG ROOTS Kale & Quinoa burgers. This salad is made using cauliflower as a replacement for cous cous but you can sub this for any grain that suits you, but I promise 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!
This recipe is in collaboration with STRONG ROOTS available in SuperValu, Dunnes Stores, Tesco and all good Independent stores.

Serves 4

Cooks in 30 Minutes


1 head cauliflower
4 x STRONG ROOTS Kale & Quinoa Burger
8 dried apricots diced or 40g dried fruit
12 cherry tomatoes washed and diced
100g baby spinach washed and roughly chopped
100g flaked almonds toasted*

Juice ½ an orange
4 tbsp. olive oil
1 tbsp. maple syrup
1 tsp miso paste


Place the Kale & Quinoa burgers flat onto a baking tray and bake for 15-20 minutes until golden around the edges or for an extra crispy burger throw them on a BBQ for 6 minutes each side.
For toasting the almonds, place them on a small baking tray and place in the oven for 10 minutes until golden. Leave to cool for 5 minutes.
While these are baking place the cauliflower into a food processor and blend into a “cous cous” 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.
Drizzle with remaining dressing.