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Moroccan cauliflower salad

• Amanda James

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Serves 4

Easy

Total time: 35 mins

A star rating of 4 out of 5.2 ratingsRate

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What a way to make cauliflower shine! Roast your florets with ras el hanout, dried cranberries, dates, nuts and pomegranate seeds, then drizzle the whole lot with a tahini and mint dressing

Gluten free

Healthy

Vegetarian

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Try this Moroccan cauliflower salad, then check out our fatteh salad and grilled halloumi salad. Now discover Iftar events in London.

Cook’s tip: Boost your plant points

"To achieve over 12 plant points with this vibrant salad - and make a more substantial meal - I added some cooked mixed grains and green lentils. With these additions it makes a great meal-prep lunch for bringing with you on-the-go."

Note these changes to the recipe will alter the nutritional information displayed.

Here are more ways to boost your plant points and plant-packed recipes.

Moroccan cauliflower salad recipe

Ingredients

Nutrition

• 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

Nutrition: per serving

• kcal503
• fat27.3g
• saturates3.8g
• carbs44.5g
• sugars40g
• fibre10.2g
• protein14.6g
• salt0.27g

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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.

Check out our favourite cauli steak recipes here

Authors

Amanda James

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A star rating of 4 out of 5.2 ratings

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