Ras el Hanout Roasted Cauliflower Salad

Ras el Hanout Roasted Cauliflower Salad

from oliveoiltimes.com
30 min

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

  • 1 head cauliflower, portioned into florets
  • 1/4 cup moderate to robust intensity extra virgin olive oil
  • 2 teaspoons ras el hanout spice blend
  • 1 teaspoon turmeric
  • 1/2 teaspoon salt
  • 2 cups arugula
  • 1/4 cup dates, pitted and sliced
  • 1/4 cup sliced almonds
  • 1/4 cup pomegranate arils
  • 1/4 cup dried cranberries or golden raisins
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 each lemon, juiced
  • 2 tablespoons tahini
  • 2 tablespoons moderate to robust intensity extra virgin olive oil

Directions

  1. 1

    Preheat oven to 400°F. In a large bowl, place cauliflower, olive oil, ras el hanout, turmeric, and salt, toss to coat.

  2. 2

    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. 

  3. 3

    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.