Moroccan Cauliflower Salad with Carrots and Raisins Recipe

Moroccan Cauliflower Salad with Carrots and Raisins

In this recipe we use a wonderful Moroccan marinade to turn plain old cauliflower into a healthy, flavor packed salad that you’re sure to crave!

Here’s what you’ll need to build the salad and the Chermoula marinade…

Salad fixin’s:

• 1 head organic cauliflower (2lb) stems cut off, and florets chopped into 2in pieces

• 1 cup organic shredded carrots (you can shred them yourself, or buy preshredded)

• 1/2 organic red onion sliced thin

• 1/2 cup organic raisins

• 2 Tbsp sliced organic almonds

• 2 Tbsp chopped organic cilantro leaves

• 2 Tbsp organic extra virgin olive oil

• salt and pepper to taste

Chermoula marinade:

• 1/2 cup organic extra virgin olive oil

• 2 Tbsp organic lemon juice

• 4 organic minced garlic cloves

• 3/4 cup whole organic cilantro leaves

• 1/2 tsp paprika

• 1/2 tsp cumin

• 1/8 tsp cayenne

• salt and pepper to taste

To prepare the salad:

1. Toss your cauliflower florets in oil, salt, and pepper. Cover and roast at 475 degrees until softened. This should take 5-7 minutes.

2. Uncover and add onions to the roasted cauliflower. Roast again, uncovered, until cauliflower has good golden color, and onions are beginning to char. This should take 10-15 minutes, with a quick stir and spread at the 5 minute mark. 

3. Let the cauliflower and onions cool as you prepare the Chermoula marinade…

4. Chermoula: Add all the marinade’s lemon juice, oil, cilantro, garlic, and seasonings to a food processor and blend until smooth. Transfer to a large bowl.

5. Toss carrots and raisins into the marinade, add the cauliflower and onions, mix well,  top with almonds, and enjoy!!!

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