Moroccan Cauliflower Salad
A delicious warm salad or meal on its own of roasted cauliflower and chick peas tossed in Moroccan spices and served with all the colours of Christmas.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at pennysmenu.com.
Cooking tools:
- Oven
- Mixing bowl
- Whisk
- Measuring spoon
- Baking pan
- Spoon
- Serving platter
- Chef's knife
- Cutting board
Ingredients
- 1 small cauliflower
- 1 400g can chick peas (drained)
- 3 or 4 medium sized ripe tomatoes (cut into segments)
- 1/2 pommegranate (seeds removed)
- 1 bunch European parsley (leaves torn from the bunch (no need to chop))
- 4 tbs olive oil
- 2 tbs harissa paste
- 1/2 tsp ground cinnamon
- 2 tsp cummin seeds
- 1 tsp salt flakes (or good quality salt)
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