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Moroccan Cauliflower Salad

March 13th, 2012

Rich flavors, smells, and colors warm up this cool cauliflower salad. I use herbs and peppers from my Humble Seed garden.

Ingredients:
I large head of cauliflower (any color or variety will work)
1 small red onion
1 sweet bell pepper (red or orange)
1 can organic chick peas drained an rinsed
1/2 cup of Castelvetrano olives (pitted and halved)
1 teaspoon turmeric
1 teaspoon paprika
1/2 teaspoon ground cumin (I grew and dried and ground my own from my Humble Seed garden)
1/4 cup chopped parsley
1/4 cup chopped cilantro
5 sprigs of thyme (leaves removed)
1 clove garlic smashed or diced super fine
The zest from one orange
3 tablespoons freshly squeezed lemon juice
1 tablespoon white vinegar
8 tablespoons Spanish or Italian Olive oil (plus 2 tablespoons for roasting)

Directions:
Pre-heat oven to 425. Wash and cut all of the cauliflower from the head. After drying the cauliflower line a baking sheet with tin foil and lay all of the cauliflower on baking sheet. Drizzle with 1 to 2 tablespoons of olive oil and then coat the cauliflower with the turmeric, paprika, and cumin. Toss the florets until they all get covered in the spices. Roast the Cauliflower for about 15-20 minutes or until just barely fork tender. You want the stems to be tender enough to eat but not mushy.

While the cauliflower is roasting, finely slice the red onion and julienne the sweet bell pepper, then set them aside.

Next roughly chop equal handfuls (about 1/4 cup) of cilantro and parsley.

If the cauliflower is still in the oven, take a minute to toss together this super easy dressing. I use a jar with a lid, but a bowl and a whisk will work just as well. Begin by combining the lemon juice, the white vinegar, the zest from an orange, thyme leaves, and the smashed garlic. Mix all these ingredients together before adding the oil. If you are using a bowl slowly incorporate the olive oil while whisking all the ingredients together. If you are using a jar add the olive oil, screw on the lid and SHAKE SHAKE SHAKE!

Now allow the cauliflower to cool down completely. Once it has cooled and come to room temp you can toss everything together.
Mix the bell pepper, onion, chick peas, olives, and cauliflower together then coat and toss with citrus dressing. Salt and pepper to taste. Then enjoy this bright nutritious salad!

About Katheryne:

 

Sustainability is very important to me because I believe that we should take care of the planet that gives us so much. Love the earth and it will love you back. Know where your food comes from; be informed about what you are consuming. By choosing to eat organically grown produce the impact that you are making on the environment and your own health is a positive one.  Living sustainably to me, is not about  what you are giving up, it’s about all that you get! You can check out my website and please be sure to “like” my Facebook page!

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