Try this Moroccan cauliflower salad, then check out our fatteh salad and grilled halloumi salad.


  • 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


  • 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.

*This recipe is gluten free according to industry standards

Check out our favourite cauli steak recipes here

How To Make Pan-roasted Cauliflower Steaks With Sauce Vierge

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