Moroccan Cauliflower Couscous Salad Food

MOROCCAN CAULIFLOWER "COUSCOUS" SALAD

Steps:

• Heat coconut oil in large skillet set over medium heat; cook Cauliettes, garlic, cumin, paprika, coriander, salt, cinnamon and pepper for about 5 minutes or until well coated and Cauliettes start to soften. Stir in water; cook for 3 to 5 minutes or until no liquid remains and Cauliettes are tender. Stir in lemon juice. Remove from heat and let cool completely.
• Toss together cooled Cauliettes, chickpeas, red pepper, red onion, orange juice, apricots, almonds and 2 tbsp cilantro. Cover and refrigerate for about 30 minutes or until chilled. Sprinkle with remaining cilantro, pomegranate seeds and mint.

WARM MOROCCAN CAULIFLOWER SALAD

Steps:

• First, make the tahini sauce by mixing all the ingredients together in a small bowl, then set aside.
• Take the outer leaves off the cauliflower and discard, then cut the cauliflower into rough chunks. Put these in a food processor in two batches and blitz for a few secs until it looks like rice.
• Heat the oil in a large, non-stick frying pan and gently fry the spring onions, garlic and chilli for a couple of mins. Add the blitzed cauliflower and continue to cook gently for about 5 mins.
• 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 and herbs, and serve with the tahini sauce on the side.

EPCOT'S MOROCCAN PAVILION'S COUSCOUS SALAD

Steps:

• In a large nonstick skillet, saute onion, garlic, sweet bell peppers and zucchini in olive oil.
• Season with salt, pepper, nutmeg and cinnamon.
• Add 1/2 cup olive oil to vegetables along with raisins, chickpeas and orange juice.
• Toss vegetable mixture with couscous and pan juices.
• Add parsley and gently fold in citrus segments.
• Mound mixture onto a serving platter and garnish with mint.