Moroccan Cauliflower Salad
Roasted cauliflower, beets and carrots dressed in zesty chermoula sauce and topped with pistachios and raisins
Equipment
- Oven, food processor
Ingredients
For the roasted veggies:
- 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
For the chermoula dressing:
- 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
For the garnish:
- ⅓ cup roasted pistachio
- ⅓ cup raisins
- ⅓ cup sunflower seeds
Instructions
How to make the roasted veggies:
- Clean and cut 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.
How to make chermoula dressing:
- Grind the ingredients for the chermoula sauce in a food processor.
- Scrape down the sides to ensure a nearly smooth mixture.
- Serve the warm salad on a tray and drizzle the chermoula dressing on top. Garnish with raisins, roasted pistachios and sunflower seeds.
Notes
Notes:
- Cut the vegetables to equal size pieces. If you want to grate the carrots or the beets, then grill them in two batches. The cauliflower will take a bit longer to to grill. Put the grated veggies for about five minutes separately in the oven or place them 5 minutes before taking out the cauliflower florets.
Nutrition
Calories: 138kcalCarbohydrates: 21gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 499mgPotassium: 554mgFiber: 5gSugar: 5gVitamin A: 2864IUVitamin C: 39mgCalcium: 44mgIron: 2mg
