I’m a crazy for cauliflower kind of girl. I love it steamed, roasted, pan fried, riced, mashed… you name it, I’m all over it. Last summer I wanted to create a Cauliflower salad that used Cauliflower rice because since cutting back on carbs, I missed having couscous or rice in a salad. I also love Moroccan flavours so decided to combine the two. This is an easy and cost effective salad that is easy to throw together and it looks great on a bed of spinach or greens. Perfect if you need to take a plate or for a dinner at your place.

This recipe was featured in Issue 4 of Mood Magazine. Enjoy!

Moroccan Spiced Cauliflower Salad

1 head of cauliflower

2 tsp olive oil

1 + ½ tsp ground coriander

1 tsp cumin seeds

1 tsp paprika

¼ tsp ground cinnamon

Zest of 1 lemon

5 tbsp dried fruits ( I used dried cranberries + apricots)

4 tbsp nuts (I used chopped almonds + pine nuts)

Pomegranate seeds, coriander and mint to serve

Cut cauli roughly into florets and place into blender
Pulse until the cauliflower takes on a couscous like appearance.
Heat the olive oil in a large frying pan and add the couscous, allow to cook for 5 to 7 minutes stirring frequently.
Transfer the couscous to a large bowl and set aside to cool.
Once cooled add the spices, lemon zest, dried fruits and nuts.
Add finely chopped herbs
Stir well and season
Top with pomegranate seeds, fresh mint and drizzle of tahini & lemon dressing