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Warm Moroccan cauliflower salad New-recipe-icon

A warm Moroccan salad with blitzed cauliflower, pomegranate seeds and crunchy pine nuts. A light lunch or side dish that's 3 of your 5 a day

  • Prep: 20 mins
    Cook: 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 485
  • Carbohydrates 45
  • Saturated Fat 3
  • Sugar 36
  • Protein 17
  • Fat 24
  • Fibre 11

Nutrition per serving

  • Calories 485
  • Carbohydrates 45
  • Saturated Fat 3
  • Sugar 36
  • Protein 17
  • Fat 24
  • Fibre 11

Ingredients

  • 1 cauliflower
  • 1 tbsp olive oil
  • 4 spring onions, chopped
  • 1 garlic clove, crushed
  • 1 red chilli, finely chopped
  • 1 tsp ground cumin
  • 1 lemon, zested and juiced
  • handful pine nuts or chopped hazelnuts, quickly roasted in a dry pan
  • 50g dried cranberries or chopped dried figs
  • 50g chopped parsley
  • 50g chopped mint
  • pomegranate seeds
  • 75g natural yogurt
  • 1 tbsp tahini
  • 1 tsp ground cumin
  • 1 lemon, juiced
  • 1 tsp agave syrup
  • 50g chopped coriander

Method

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

  2. 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.

  3. 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.

  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 and herbs, and serve with the tahini sauce on the side.

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