Warm Moroccan Cauliflower Salad Food

CAULIFLOWER SALAD

Steps:

• Preheat oven to 425 degrees F. Line a large baking sheet with foil and lightly spray with cooking spray.
• Add cauliflower florets and carrots. Drizzle with olive oil and sprinkle with curry powder, salt, pepper and garlic powder. Spread veggies out in an even layer so the florets aren't touching.
• Bake at 425 degrees F for 20-25 minutes OR until cauliflower and carrots are tender-crisp. Meanwhile, make Chermoula.
• Add all Chermoula ingredients to your food processor and process until smoothing, scraping down the sides of the bowl a few times.
• Remove roasted cauliflower and carrots to a serving bowl. Add pepitas to the same baking sheet and toss in the leftover oil/spices from the veggies. Spread in an even layer and toast at 425 for 5 minutes.
• Add pepitas to veggies along with craisins and red onions. Add desired amount of Chermoula (you may not use all of it) and gently toss. Serve warm or at room temperature.

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.

WARM MOROCCAN STYLE SALAD

Steps:

• Heat the oil in a large pan or wok, preferably non-stick; add the garlic and onion and stir-fry for 1 minute.
• Stir in the frozen vegetables, eggplant, chick peas and Moroccan spice mix and stir-fry for 6-7 minutes.
• Meanwhile in a small bowl combine the yoghurt, mint, honey and cumin.
• Toss the spinach leaves through vegetables, spoon onto a serving plate and drizzle with the dressing.
• Serve immediately.
• Notes: Moroccan spice mix is available in the herb and spice section at the super market.

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.