Warm Moroccan cauliflower salad

Warm Moroccan cauliflower salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

A warm Moroccan salad with blitzed cauliflower, pomegranate seeds and crunchy pine nuts. A light lunch or side dish that's 3 of your 5 a day

  • Gluten-free
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal485
fat24g
saturates3g
carbs45g
sugars36g
fibre11g
protein17g
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Ingredients

For the salad

For the tahini sauce

Method

  • STEP 1

    First, make the tahini sauce by mixing all the ingredients together in a small bowl, then set aside.

  • STEP 2

    Take the outer leaves off the cauliflower and discard, then cut the cauliflower into rough chunks. Put these in a food processor in two batches and blitz for a few secs until it looks like rice.

  • STEP 3

    Heat the oil in a large, non-stick frying pan and gently fry the spring onions, garlic and chilli for a couple of mins. Add the blitzed cauliflower and continue to cook gently for about 5 mins.

  • STEP 4

    Add the cumin, lemon zest and juice, toasted nuts and cranberries, and cook gently for a couple of mins. Take off the heat, mix through the pomegranate seeds and herbs, and serve with the tahini sauce on the side.

Goes well with

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    Rating: 4 out of 5.1 rating
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