Serves: 4-6
Ingredients:
for the Charmoula dressing:
1/2 cup Olive oil
3 tbsp Freshly squeezed lemon juice
1 tbsp Freshly squeezed lime juice
3 Cloves garlic, minced
1 Red fresno chili, seeded and minced
1 tbsp Smoked paprika
1/2 tbsp Sweet paprika
1-1/2 tsp Ground cumin
1 tsp Ground coriander
1 tsp Kosher salt
1/4 tsp Cayenne
1/4 tsp Black pepper
1 cup Chopped and loosely packed fresh cilantro
for the cauliflower salad:
1 Small head cauliflower
1 cup Shredded carrots
1/2 cup Raisins
2 to 3 cup Loosely packed arugula
1/4 cup Crumbled feta
Kosher salt
Freshly cracked black pepper
Directions:
for the charmoula dressing:
1. In a medium bowl, combine olive oil, lemon juice, lime juice, and garlic. Add the fresno chili, smoked paprika, sweet paprika, cumin, coriander, salt, cayenne, and black pepper. Stir to combine. Add cilantro and stir again. Set aside.
for the cauliflower salad:
2. Core the cauliflower and separate into florets. Slice into 1/4″-thick pieces, starting at the stem end of the florets. Place cauliflower in large bowl. Add carrots and raisins, and fold to combine. Drizzle the dressing over the salad and fold to combine. Fold in arugula. Taste and sprinkle with additional kosher salt, if needed. Turn salad out onto a serving platter and sprinkle with freshly ground black pepper, followed by the feta. Serve immediately.
** Note: This salad makes great leftovers, not including the arugula. If you don’t think all of the salad will be eaten in the same day you make this, only add arugula to what you think you’ll eat that same day. Any leftover salad stored in the refrigerator overnight will turn the arugula soggy. When ready to eat the cauliflower salad the following day, simply fold arugula into the salad right before eating, or serve the cauliflower salad directly over a bed of arugula.
Read more at https://www.afarmgirlsdabbles.com/north-african-cauliflower-salad-with-charmoula-dressing-recipe/#JZK2pr5Dd8ROb5d0.99
Chermoula is a traditional Moroccan marinade made with hefty amounts of cilantro, lemon, and garlic that packs a big flavor punch. While this dressing is traditionally used as a marinade for meat and fish, that they would finish cooking at the same time. To highlight the natural sweetness of the cooked vegetables, we added shredded carrot and raisins, two traditional North African ingredients.