Moroccan cauliflower salad
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to 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
Nutrition:
- kcal503
- fat27.3g
- saturates3.8g
- carbs44.5g
- sugars40g
- fibre10.2g
- protein14.6g
- salt0.27g
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.
