Moroccan Cauliflower Salad

Name: Moroccan Cauliflower Salad
Prep time: 8 min
Cook time: 20 min
Total time: 28 min
Ingredients: 2½ cup cauliflower florets (cleaned florets); 1 cup gold beet (peeled, thick slices); ½ cup carrot (peeled, thick slices); ¼ tsp salt; ¼ tsp cayenne powder; ¼ tsp coriander powder; ¼ tsp cumin powder; ⅕ tsp turmeric powder; ⅕ tsp black pepper powder; 2 tsp olive oil (extra virgin); 1½ tbsp lemon juice; 4 sprigs cilantro; ½ tsp lime juice; ¼ tsp paprika; ½ tsp cumin powder; 1 Thai chili; ½ tsp salt; ½ tsp ginger (peeled, grated); 1¼ tbsp olive oil (extra virgin); ⅓ cup roasted pistachio; ⅓ cup raisins; ⅓ cup sunflower seeds

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Moroccan Cauliflower Salad is a medley of vibrant colors and dramatic flavors from the carrots, beets, and cauliflower dressed in chermoula. This warm salad that is zested up with the versatile chermoula dressing is a perfect accompaniment to any meat or seafood entrées.

Cauliflower and its benefits:

One of the most interesting vegetables in the world is the humble cauliflower. It turns out that the cauliflower is the direct result of selective breeding by farmers in the Middle East, especially around Cyprus. Cauliflower is from the species Brassica oleracea originating from the wild cabbage. Surprisingly, the wild cabbage was selectively bred, resulting in kale, cabbage, kohlrabi, broccoli, and cauliflower. As the name suggests, cauliflower is the actual, immature, bloom (curd) of the plant. It is from a compound in Latin for “cabbage” and “flower”. While the earliest references can be found in the works of the Roman Pliny the Elder, the cauliflower is also mentioned in the work of Arab botanists in the 12^th and 13^th centuries.

While they are difficult to cultivate, requiring particular light, temperature, and soil compositions, they are incredibly nutritious. Cauliflower is a very good source of vitamin C, and a single floret contributes 10% of your daily Vitamin C requirements. In addition, they are also a great source of Vitamin K, B6, potassium, folate, and fiber, as well as protein, thiamine, riboflavin, niacin, and magnesium.

My first introduction to this dish was, of course, not in Morocco. It was in a small unassuming café atop the Three Sisters in the town of Katoomba, in Australia’s Blue Mountains. My husband, who had spent several years in Australia, was always waxing lyrical about the abundance of fresh produce there. This unusual warm salad garnished with cranberries sold me. The roasted cauliflower was crispy, but there was a sweet and tender freshness to this dish that was accentuated by the chermoula dressing.

What is chermoula dressing?

North African food is about bold flavors enlivened with warm, earthy spices. While harissa is probably the most well-known sauce or spice mix, the chermoula is no slouch. It is a common spice mix, but invariably there are many versions. While Morocco is the home of the chermoula, this spicy blend generally includes spices such as coriander, cumin, and fresh chilis. Adding ginger, ground onions, chili, or olive oil can turn this dry rub into a paste or sauce. The variations of this spice mix make it such a versatile and popular dressing and can even be used as a condiment or as a marinade for both types of meat and seafood.

I have always found that roasting veggies for the salads add brightness to the meal. The addition of chermoula elevates and accentuates that brightness. This makes the warm Moroccan Cauliflower Salad spectacular on a cold day due to the versatility of the chermoula that provides a great arena. Usually, carrots and other fresh veggies are added. Here, I have added beets as well. I have modified and adapted the recipe below based on my visit to both Morocco and Australia, and I think that this version is alive with flavors.

Why I like the Moroccan Cauliflower Salad:

I am fond of salads both warm and cold. I think that salads are yet another arena for creativity and originality. This Moroccan Cauliflower Salad has become a part of our regular menu because it is:

zesty
spicy
sweet
a bit salty
crispy around the edges

While my cauliflower salad is the star of the show, I have also prepared variations which include roots such as sweet potato, taro, vegetables such as squash and peppers, beans such as chickpeas, and of course, nuts including almonds and walnuts. I also like to garnish with dried cranberries or pomegranate for color and texture.

Benefits of other varieties of cauliflower:

While most of us are familiar with the creamy-white cauliflower, would it surprise you to know that cauliflowers also come in

Orange which contains the most beta carotene
Purple is chock full of anthocyanins, that can help reduce diabetes and inflammation, and has both anticancer and antimicrobial properties which help prevent obesity and promotes cardiovascular health.
Green, which has the most chlorophyll is an antioxidant and is also supposed to help treat skin conditions, reduce body odor, improve blood health, and promote weight loss.

How to choose, prepare, and cut cauliflowers:

No spots: Look for cauliflower that does not have black/brown spots on them.
Same size: Separate the florets into more or less the same size to promote uniform cooking.
Dry: Pat dry the florets and season with a little olive oil and salt before roasting them in the oven for crispy edges. Here in this recipe, I have seasoned the cauliflower before roasting the florets.
Freshness: Fresh cauliflower must be used and not the frozen ones.
Cutting: Use a paring knife to core the cauliflower; cut out the florets; trim and cut the florets into sections

Alternate methods:

Steam: The veggies can also be steamed, but roasting gives an authentic flavor.
Microwave: Microwaving the veggies for a couple of minutes is a quicker way to make this salad.
Pan roast: Slow roasting in a pan with olive oil also tastes good.

Please DO NOT boil cauliflowers, as they are particularly susceptible to becoming mush. You can steam them or even microwave them, but I love to pan-roast them with olive or avocado oils.

Variations of the Moroccan Cauliflower Salad:

Veggies: Add squash, sweet potato, taro, or peppers
Chickpeas: Garbanzo or cooked chickpeas is a common addition
Nuts: Other nuts such as almonds, walnuts and/or dried cranberries can be added

How to make the Moroccan Cauliflower Salad:

How to roast the veggies:

Clean the cauliflower and slice the carrot and beets.

Mix the spices together and rub on the sliced veggies.

Arrange the veggies on a wire rack or grill placed on a foil-lined tray.

Grill or bake the veggies at 425⁰F for about 20 minutes or until the veggies are both tender and crispy.

2. How to make the chermoula dressing:

Grind the ingredients for the chermoula sauce in a food processor.

Scrape down the sides to ensure a nearly smooth mixture with an even texture.

Serve the warm salad on a tray and drizzle the chermoula dressing on top. Garnish with raisins, roasted pistachios and sunflower seeds.

Tips:

1. The veggies must be cut into equal size pieces to promote uniform cooking or roasting.

2. If the cauliflower florets are too big compared to the carrots, then start roasting the cauliflower covered in foil for a few minutes. Then place the carrots and beets and roast them uncovered.

3. Roasting the cauliflower for too long will overcook it. The cauliflower and carrots must be tender yet firm and crispy. Overcooking the veggies will make this salad mushy.

How to serve the Moroccan Cauliflower Salad:

Moroccan Cauliflower Salad with chermoula is a perfect accompaniment for these North African dishes:

How to store:

This salad must be consumed the day of making it. You could refrigerate for a day but I think that the veggies become soft the next day. The chermoula can be frozen for a couple of months or refrigerated for a week.