Begin by washing the cauliflower and cutting it into small pieces. Place the pieces onto a baking sheet lined with parchment paper and season with olive oil, salt, and pepper. Bake in a preheated oven at 450°F (230°C) for 20-25 minutes or until golden and tender.

Cook the couscous according to the package instructions, using boiled water with olive oil. Once cooked, add 2 tablespoons of butter and mix well.

While the couscous is cooking, chop the cherry tomatoes, spinach, and sun-dried tomatoes into small pieces.

To make the parsley pesto dressing, combine all the ingredients in a food processor or blender and process until a thick, green mixture is formed.

To serve the salad, start by placing the cooked couscous in a large bowl. Layer the chopped vegetables on top, then sprinkle with cumin and chopped garlic. Drizzle the parsley pesto dressing on top and mix well to combine.