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Moroccan cauliflower salad

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

35 minutes
serves 4
Easy

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

By Amanda James

Published: January 25, 2020 at 1:11 pm

Ingredients

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

DRESSING

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

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.