Moroccan-Spiced Cauliflower Salad

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.