1Preheat oven to 200 C. Line a large baking tray with baking paper.
2Combine the olive oil and spices into a large bowl; stir to combine. Add the cauliflower and toss to coat. Transfer to the lined baking tray, season well with sea salt and freshly ground black pepper.
3Roast for 40 mins or until the cauliflower is crisp and golden.
4Meanwhile, put the couscous and butter into a medium bowl and cover with ¾ cup of boiling water. Cover and stand for 10 mins. Using a fork, break up the couscous to separate the grains.
5In a large bowl, combine the couscous, cauliflower mixture, coriander leaves and stems, mint leaves and lemon juice. Gently toss to combine before transferring to a serving plate.
Recipe & Photo: John Paul Urizar/Bauersyndication.com.au