Moroccan Cauliflower Salad
I use parsley because I can use it in other dishes, but this works great with coriander and mint as well. This is a substantial salad but if you need more protein on this day, serve with a chicken breast (rotisserie or home cooked). Serves 4 side dishes or 2 main dishes.
Ingredients
- ¼ kg cauliflower head
- 4 tbsp almonds flaked
- 3 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 3 tsp oil
- 3 cups salad leaves mixed
- 1/4 cup parsley leaves loose
- 3 tbsp greek yoghurt
- 1/2 tsp garlic paste
- 1/2 pc lime juiced
Instructions
- Heat the oven to 150C and scatter the almonds on a baking tray. Bake for 5 - 6 mins until golden and set aside.
- Cut the cauliflower into florets and toss with the spices and 2 tsp oil.
- Turn the oven up to 230C. Spread the spiced cauliflower on the baking tray.
- Bake for 15 - 20 mins until lightly charred on the edges. Set aside to cool
- When ready to serve, toss the baked cauliflower, salad leaves and parsley. Whisk the dressing ingredients and drizzle over, then top with flaked almonds.
- Finally, finish with a final drizzle of 1tsp olive oil.
Nutrition
Calories: 123kcalCarbohydrates: 8gProtein: 5gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 2mgSodium: 35mgPotassium: 403mgFiber: 3gSugar: 3gVitamin A: 707IUVitamin C: 38mgCalcium: 104mgIron: 2mg
Tried this recipe?Let us know how it was!
