Ras el Hanout Roasted Cauliflower Salad
Ras el hanout is a North African spice mix consisting of a plethora of ingredients, primarily, cinnamon, cumin, coriander, all spice, pepper, and ginger. Along with a touch of turmeric, this seasoning is well-matched with fresh cauliflower and perfectly roasted with the assistance of a robust extra virgin olive oil. Other North African staples are added to this salad as well: dried fruit, nuts, fresh herbs, and greens. A simple, unconstructed dressing made up of tahini, lemon juice, and extra virgin olive oil is drizzled over the top of this salad.
Ras el Hanout Roasted Cauliflower Salad
Course: SaladsCuisine: North AfricanDifficulty: Easy4
servings15
minutes15
minutes
The cauliflower can be roasted and chilled a day or two before assembling, for ease of prep. Feel free to add or substitute your favorite dried fruits and nuts for a personal touch.
Ingredients
1headcauliflower, portioned into florets
1/4cup
moderate to robust intensity extra virgin olive oil2teaspoonsras el hanout spice blend
1teaspoonturmeric
1/2teaspoonsalt
2cupsarugula
1/4 cup dates, pitted and sliced
1/4cupsliced almonds
1/4cup pomegranate arils
1/4cup dried cranberries or golden raisins
2tablespoons fresh mint, chopped
2tablespoonsfresh parsley, chopped
1eachlemon, juiced
2tablespoonstahini
2tablespoons
moderate to robust intensity extra virgin olive oil
Directions
- Preheat oven to 400°F. In a large bowl, place cauliflower, olive oil, ras el hanout, turmeric, and salt, toss to coat.
- Transfer cauliflower to a large baking sheet, place in the oven, and roast for 10 – 15 minutes or until the cauliflower is tender. Remove from the oven and set aside to cool slightly.
- Divide arugula between plates and top with roasted cauliflower, dates, almonds, pomegranate arils, and cranberries. Sprinkle with mint and parsley, then, drizzle with lemon juice, tahini, and olive oil.
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