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Surprisingly Delicious Warm Moroccan Cauliflower Salad

We giggled when we read the recipe title. Did the editors think is was going to be horrible and were, therefore, surprised it wasn’t?!? Either way, with a name like that, our curiosity got the best of us and we HAD to make it and were delighted to find that it IS delicious! As written, the recipe serves two, but can be easily increased to accommodate a large crowd. (Note: Most grocery stores sell frozen cauliflower rice which will save you the first step of this recipe.)

Surprisingly Delicious Warm Moroccan Cauliflower Salad

1 cauliflower, trimmed and cut into large chucks
1 tbs. olive oil
2 green onions, chopped
1 garlic clove, crushed
1 red chili, finely chopped
1 tsp. ground cumin
1 lemon, zested and juiced
handful of pine nuts, quickly toasted in a dry pan
¼ cup dried cranberries or dried figs
¼ cup chopped fresh parsley
¼ cup chopped fresh mint
¼ cup pomegranate seeds

For the tahini sauce:

¼ cup plain yogurt
1 tbs. tahini paste
1 tsp. ground cumin
1 lemon, juiced
1 tsp. agave syrup
½ cup chopped fresh cilantro

Place the cauliflower chunks in the food processor in two batches and blitz until it looks like rice.

Heat the oil in a large, non-stick skillet and gently fry the green onions, garlic, and chili for a few minutes. Add the cauliflower, season and continue to cook gently for 5 minutes.

Add the cumin, lemon zest and juice, toasted nuts, and cranberries. Take off the heat and stir in the herbs and pomegranate seeds. Check the seasoning.

Meanwhile, make the sauce by combining the yogurt, tahini, cumin, lemon juice, and agave syrup.Serve the rice with the tahini sauce on the side.

 

 

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