Moroccan Cauliflower Salad

Moroccan cauliflower salad

  • 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

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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.

*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

Nutritional Information

  • Kcals 503
  • Fat 27.3g
  • Saturates 3.8g
  • Carbs 44.5g
  • Sugars 40g
  • Fibre 10.2g
  • Protein 14.6g
  • Salt 0.27g
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