Spicy Moroccan Cauliflower Salad
By Claire Georgiou, Reboot Naturopath, B.HSc ND
Add some spice into your salad routine with this vibrant Spicy Moroccan Salad. It captures all of the beautiful colors from a variety of Mother Nature’s produce. It’s light and made with 100% healthy ingredients. Feel free to put your own touch on it with a variety of vegetables because the true flavor comes out with the herbs and spices. Bring it your next get together and your dish will be the most talked about item there.
Ingredients
2 cups greens of your choice (kale, romaine, arugula), chopped
½ head of cauliflower, chopped
1 carrot, grated
¼ head of red cabbage, finely sliced
1 small fennel, finely sliced
3 scallions (aka spring onions), chopped roughly
½ red onion, chopped
4 tbsp parsley, chopped
4 tbsp cilantro (aka coriander), chopped
4 tbsp golden raisins (can use other dried fruit, see below)
4 tbsp slivered almonds (pan toasted if you like)
Spicy Moroccan Dressing
1 tbsp lemon juice
1 tbsp lime juice
1 tbsp apple cider vinegar
1/2 tsp smoked paprika
1/2 tsp cumin seeds
1 chili
1 clove of garlic
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
1/4 cup (125 ml) extra virgin olive oil
Substitutions:
Cauliflower – broccoli, kale, cabbage
Red cabbage – green cabbage
Fennel – celery, cucumber
Golden Raisins – currants, black raisins, unsweetened cranberries, pomegranate seeds
Slivered almonds – flaked almonds, pine nuts, chopped macadamias
How to:
Wash all produce well, then chop and prepare all salad ingredients as stated in the ingredients list.
Place into a large bowl, mix slightly.
Toast the almonds by placing them in a small saucepan over moderate heat and stirring them around until a slight brownness occurs. Be careful not to burn.
Spicy Moroccan Dressing:
Place all ingredients into a food processor or blender and blend until a smooth consistency forms.
Drizzle the dressing over the salad and sprinkle the toasted almonds and raisins over the top and enjoy!