You’ll need (makes enough for around 4-5 people)-
For the salad:
- 1 head of cauliflower
- Pomegranate seeds (as many or little as you like)
- 2 spring onions
- 1 tbsp ground turmeric
- Bunch of fresh coriander
- Shaved coconut
- Salad leaves/lettuce of your choice
For the dressing:
- 200g Greek yoghurt (or soya/coconut substitute)
- 1 tbsp agave (or honey)
- 1 lemon, zest only
- Bunch of fresh mint
For the black olive tapenade:
- 1 jar of pitted black olives, drained
- 1 clove of garlic
- 1 lemon, juice only
- 4 tbsp olive oil
MOROCCAN CAULIFLOWER SALAD
Every time I’ve made this salad it gets demolished instantly.. It’s so simple to put together and is a really great one to pull out for a crowd, and all the prep can be done before hand too. Just don’t count on any leftovers!
Turmeric is a spice well known for it’s natural medicinal properties, promoting health; high antioxidant levels and as a strong natural anti-inflammatory. It’s high in iron, manganese, vitamins C & B6, copper, potassium and many much needed phytonutrients. It’s a great ingredient to include in your diet when you can, as even in small quantities it can be beneficial. Now I’m not promising you’ll reap all these benefits from one salad, but it’s not a bad place to start…
Preheat your oven to 180C. Break up the cauliflower into florets, cut any larger pieces so they’re all a similar size (no need to be pedantic). Drizzle over some olive oil, then add the turmeric and season with salt and pepper. Shake/mix everything up to cover, then roast for about 20-25 minutes or until the cauliflower is tender inside and crispy on the outside. Allow to cool.
To make the dressing, finely chop the mint leaves, and zest the lemon. Stir through the yoghurt with the agave and season with black pepper.
For the tapenade, put all the ingredients in a food processor and blitz to a fairly coarse paste – or smoother if you prefer.
To assemble the salad, use the salad leaves/ lettuce as a base. Top with the golden cauliflower and finely sliced spring onions. Drizzle over the yoghurt dressing and spoon over the olive tapenade. Finish with the fresh coriander leaves, shaved coconut and pomegranate seeds. Serve!