Moroccan cauliflower salad

Name: Moroccan cauliflower salad
Total time: 35 min
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 1 large, separated into florets and leaves reserved cauliflower; 2 tbsp, plus extra for frying olive oil; 1 tbsp ras el hanout; 1, thinly sliced red onion; 1 clove, thinly sliced garlic; 1, finely chopped red chilli; 60g dried cranberries; a large bunch, roughly chopped flat-leaf parsley; 4 tbsp flame or gold raisins; 6, pitted and chopped dates; a small bunch, roughly chopped mint; 30g, toasted pine nuts; 50g, roughly chopped walnuts; 50g pomegranate seeds; 2 tbsp tahini; 4 tbsp natural yogurt; ½ tsp turmeric; a small bunch, roughly chopped, plus extra to serve mint; ½, juiced lemon

Preparation and cooking time
- Total time35 mins
Easy
Serves 4

Ingredients

1 large, separated into florets and leaves reserved cauliflower
2 tbsp, plus extra for frying olive oil
1 tbsp ras el hanout
1, thinly sliced red onion
1 clove, thinly sliced garlic
1, finely chopped red chilli
60g dried cranberries
a large bunch, roughly chopped flat-leaf parsley
4 tbsp flame or gold raisins
6, pitted and chopped dates
a small bunch, roughly chopped mint
30g, toasted pine nuts
50g, roughly chopped walnuts
50g pomegranate seeds

DRESSING

2 tbsp tahini
4 tbsp natural yogurt
½ tsp turmeric
a small bunch, roughly chopped, plus extra to serve mint
½, juiced lemon

Method

STEP 1
Heat the oven to 190C/fan 170C/gas 5. Toss together the cauliflower florets and leaves, oil, ras el hanout and some seasoning. Tip onto a baking tray and roast for 30 minutes or until starting to crisp.
STEP 2
Meanwhile, heat a frying pan over a medium-high heat and cook the onion and garlic with a drizzle of oil until softened and turning golden.
STEP 3
Mix together the rest of the salad ingredients in a large bowl, except the pine nuts, walnuts and pomegranate seeds. Stir in the fried onion and garlic.
STEP 4
Mix together all of the dressing ingredients in a small bowl. Add the cauliflower to the salad and toss well. Serve on a platter drizzled with the tahini dressing, pomegranate seeds, pine nuts, walnuts and a final scattering of mint, if you like.