Warm Moroccan Cauliflower Salad

Middle Eastern-style salad

Category
Salad
Cuisine
Middle Eastern
Serves
4-6
Time
5 minutes
From
Phil Price

cauliflowersalad

Ingredients

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

Tahini sauce

  • 1 tbsp tahini
  • 1 tsp ground cumin
  • 1 lemon, juiced
  • 1 tsp agave syrup
  • 50g chopped cilantro

Instructions

  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.
  4. Add the blitzed cauliflower and continue to cook gently for about 5 mins.
  5. Add the cumin, lemon zest and juice, toasted nuts and cranberries, and cook gently for a couple of mins.
  6. Take off the heat, mix through the pomegranate seeds and herbs, and serve with the tahini sauce on the side