Warm Moroccan cauliflower salad

Warm Moroccan cauliflower salad

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(1 ratings)

Prep: 20 mins Cook: 10 mins


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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal485
  • fat24g
  • saturates3g
  • carbs45g
  • sugars36g
  • fibre11g
  • protein17g
  • saltg
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    For the salad

    • 1 cauliflower



      A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

    • 1 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 4 spring onions, chopped
    • 1 garlic clove, crushed
    • 1 red chilli, finely chopped
    • 1 tsp ground cumin
    • 1 lemon, zested and juiced



      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    • handful pine nuts or chopped hazelnuts, quickly roasted in a dry pan
    • 50g dried cranberries or chopped dried figs
    • 50g chopped parsley



      One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

    • 50g chopped mint



      There are several types of mint, each with its own subtle difference in flavour and appearance.…

    • pomegranate seeds

    For the tahini sauce

    • 75g natural yogurt
    • 1 tbsp tahini



      Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…

    • 1 tsp ground cumin
    • 1 lemon, juiced



      Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

    • 1 tsp agave syrup
      Agave syrup

      Agave syrup

      Agave syrup (also known as agave nectar) is a naturally occurring sweetener similar in…

    • 50g chopped coriander


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

    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.

    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.

    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.

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