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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

  • 1 cauliflower
  • 1 tbsp olive oil
  • 4 spring onions , chopped
  • 1 garlic clove , crushed
  • 1 red chilli , finely chopped
  • 1 tsp ground cumin
  • 1 lemon , zested and juiced
  • handful pine nuts or chopped hazelnuts, quickly roasted in a dry pan
  • 50g dried cranberries or chopped dried figs
  • 50g chopped parsley
  • 50g chopped mint
  • pomegranate seeds

For the tahini sauce

  • 75g natural yogurt
  • 1 tbsp tahini
  • 1 tsp ground cumin
  • 1 lemon , juiced
  • 1 tsp agave syrup
  • 50g chopped coriander

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

Recipe from Good Food magazine, January 2017

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A star rating of 4 out of 5.1 rating
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