Moroccan-Spiced Cauliflower Salad
By: Ames Starr
The spice mix here can be made in advance in bulk and saved in the refrigerator — simply spoon it out and include more olive oil as needed.
Ingredients
- 1 tablespoon turmeric
- 1 tablespoon ground ginger
- 1 tsp ground black pepper
- 2 tablespoon ground cumin
- 2 tablespoon ground coriander
- 1 tablespoon ground cinnamon
- 1 tablespoon garlic powder
- 1 tsp chilli powder
- 1 tsp salt
- ½-¾ cup olive oil
- ½ cup lemon juice
- ¼ cup drenched cashew nuts
- ½ lot mint leaves
- Salt, to taste
- 100g combined salad leaves
- 1 cauliflower, florets gottenridof & sliced into bite-sized pieces
- 2-3 carrots, chopped
- ½ pomegranate, deseeded
Method
- Preheat oven to 200°C.
- For the spice mix, location all activeingredients in a blending bowl and stir together with a spoon. Store in a glass container in the refrigerator.
- For the dressing, location all activeingredients in a high-speed mixer and mix. Add a bit of water if needed. Place in a glass container to shop in refrigerator.
- Place cauliflower florets and sliced carrots in a big blending bowl. Use 1-2 tablespoon of the spice mix, and a bit of additional olive oil if required, massage the spice mix into the veggies. Place onto a lined baking tray and bake for 20 minutes or till cauliflower is soft. Remove from oven and location in refrigerator or freezer briefly till cooled.
- Arrange salad leaves in a serving bowl or tray. Toss baked cauliflower and carrots equally through the salad leaves.
- Drizzle with the mint dressing, spray with pomegranate gems and serve.
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Ames Starr
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