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Warm Moroccan Cauliflower Salad



Ingredients

For the salad

  • 2kg cauliflower florets (168320)

  • 1 tbsp olive oil (35683)

  • 6 spring onions , chopped (165762)

  • 2 garlic cloves , crushed (169105)

  • 1 red chilli , finely chopped (165067)

  • 1 tbsp ground cumin (172910)

  • 2 lemons , zested and juiced (165120)

  • ½ cup of Almond slithers or chopped hazelnuts, quickly roasted in a dry pan (172995) (172774)

  • 100g chopped parsley (165576)

  • 100g chopped mint (165149)

  • 1 punnet of pomegranate seeds or 1 whole pomegranate (167150)

For the tahini sauce

  • 75g natural yogurt (47442)

  • 1 tbsp tahini (63052)

  • 1 tsp ground cumin (172910)

  • 1 lemon , juiced (165120)

  • 1 tsp agave syrup

  • 50g chopped coriander (165072)

Method

  1. First, make the tahini sauce by mixing all the ingredients together in a small bowl, then set aside.

  2. Put BF Cauliflower florets 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 half the spring onions, garlic and chilli for a couple of mins. Add the blitzed cauliflower and continue to cook gently for about 5 mins.

  4. Add the cumin, lemon zest and juice, toasted nuts and cranberries, and cook gently for a couple of mins. Take off the heat, mix through the pomegranate seeds, remainder of the spring onion and herbs, and serve with the tahini sauce on the side.






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