Why not go to Morocco to enjoy a cauliflower salad? | Food

Chermoula is a traditional Moroccan marinade made with lots of cilantro, lemon and garlic, which gives great flavor. Although this dressing is traditionally used as a marinade for meat and fish, we decided to make it a flavor base for a savory cauliflower salad in an effort to dress vegetables that can be soft and boring.

At first we focused on the way of cooking vegetables in the lead role. Roasting was the best choice to add cauliflower a deep flavor and balance the bright chermoula. To prevent the cauliflower from turning brown inside, we started it with a lid and let it steam until it almost became soft.

We then removed the foil, added the chopped onion and returned the pan to the oven to caramelize both the onion and the cauliflower. Adding the onions to the pan after the cauliflower was opened ensured that they would finish cooking at the same time.

Finally, to emphasize the natural sweetness of cooked vegetables, we added chopped carrots and raisins, two traditional North African ingredients. Use large holes in the grater to shred the carrots.

SALAD Of cauliflower with charm and carrots

Servings Per Container: 4-6

From start to finish: 35 minutes


1 head of cauliflower (2 lbs), peeled and cut into 2-inch inflorescences

2 tablespoons olive oil

Add salt and pepper

½ red onion, sliced ​​¼ inches thick

1 cup chopped carrots

½ cups of raisins

2 tablespoons chopped fresh cilantro

2 tablespoons chopped toasted almonds


¾ cups of fresh cilantro leaves

¼ glasses of olive oil

2 tablespoons lemon juice

4 cloves garlic, chopped

½ teaspoon ground cumin

½ teaspoon paprika

¼ teaspoon of salt

1/8 teaspoon cayenne pepper

For salads: set the oven rack to the lowest position and preheat the oven to 475 F. Mix the cauliflower with oil and season ½ a teaspoon of salt and ¼ a teaspoon of pepper. Lay out on a parchment-lined baking sheet, cover tightly with aluminum foil and bake until soft, 5 to 7 minutes.

Remove the foil and place the onions on a baking sheet. Bake until the vegetables are soft, the cauliflower becomes a deep golden color, and the onion pieces are charred at the edges, 10 to 15 minutes, stirring halfway through the roasting. Allow to cool slightly, about 5 minutes.

For the chermoula: process all the ingredients in the food processor until smooth, about 1 minute, scraping the sides of the bowl if necessary; transfer to a large bowl. Add the cauliflower and onion, carrot and raisin mixture and stir. Season with salt and pepper to taste, sprinkle with cilantro and almonds and serve warm or room temperature.

Nutrition information per serving: 221 calories; 136 calories from fat; 15 g fat (2 g saturated; 0 g trans fat); 0 mg cholesterol; 332 mg of sodium; 19 g of carbohydrates; 4 g of fiber; 13 g of sugar; 3 g of protein.

Find more recipes, such as cauliflower salad, in “Vegan for Everyone”.

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