Name: Warm Moroccan cauliflower salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2
Ingredients: 1 cauliflower; 1 tbsp olive oil; 4 spring onions chopped; 1 garlic clove crushed; 1 red chilli finely chopped; 1 tsp ground cumin; 1 lemon zested and juiced; handful pine nuts or chopped hazelnuts, quickly roasted in a dry pan; 50g dried cranberries or chopped dried figs; 50g chopped parsley; 50g chopped mint; pomegranate seeds; 75g natural yogurt; 1 tbsp tahini; 1 tsp ground cumin; 1 lemon juiced; 1 tsp agave syrup; 50g chopped coriander

For the salad

1 cauliflower
1 tbsp olive oil
4 spring onions
chopped
1 garlic clove
crushed
1 red chilli
finely chopped
1 tsp ground cumin
1 lemon
zested and juiced
handful pine nuts
or chopped hazelnuts, quickly roasted in a dry pan
50g dried cranberries
or chopped dried figs
50g chopped parsley
50g chopped mint
pomegranate seeds

For the tahini sauce

75g natural yogurt
1 tbsp tahini
1 tsp ground cumin
1 lemon
juiced
1 tsp agave syrup
50g chopped coriander

Method

step 1
First, make the tahini sauce by mixing all the ingredients together in a small bowl, then set aside.
step 2
Take the outer leaves off the cauliflower and discard, then cut the cauliflower into rough chunks. Put these in a food processor in two batches and blitz for a few secs until it looks like rice.
step 3
Heat the oil in a large, non-stick frying pan and gently fry the spring onions, garlic and chilli for a couple of mins. Add the blitzed cauliflower and continue to cook gently for about 5 mins.
step 4
Add the cumin, lemon zest and juice, toasted nuts and cranberries, and cook gently for a couple of mins. Take off the heat, mix through the pomegranate seeds and herbs, and serve with the tahini sauce on the side.