Moroccan roast cauliflower salad
Try this lightly spiced Moroccan-style roasted cauliflower salad from the National Trust, and make the most of in-season cauliflower.
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 www.nationaltrust.org.uk.
Cooking tools:
- Oven
- Baking sheet
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Serving bowl
- Kitchen scale
- Measuring spoon
- Spoon
- Colander
- Peeler
- Can opener
Ingredients
- ½ cauliflower
- 2 tbsp peri-peri seasoning
- 1 tsp turmeric
- 5 tbsp vegetable oil
- 150g leeks
- 300g squash, peeled and cubed
- 400g tin chickpeas, drained
- 30g flat-leaf parsley
- 1 pomegranate
- 3 tbsp extra virgin cold-pressed rapeseed oil
- 80g rocket
- Salt
- pepper
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