WARM MOROCCAN CAULIFLOWER SALAD

Warm Moroccan cauliflower salad image

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

Provided by Emma Freud

Time 30m

Number Of Ingredients 18

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

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.

Nutrition Facts : Calories 485 calories, Fat 24 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 36 grams sugar, Fiber 11 grams fiber, Protein 17 grams protein