Moroccan-Style Shaved Cauliflower and Chickpea Salad
This raw cauliflower salad, with its crunch and vinegar-forward dressing, has a slaw-like spirit but with a Moroccan-style twist. It's perfect for cutting throu
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 shop.themediterraneandish.com.
Cooking tools:
- Mandoline
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Whisk
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Stove
- Refrigerator
- Spoon
- Plastic wrap
- Serving bowl
Ingredients
- 1 cup raw shelled pistachios
- 2/3 cup white wine vinegar
- 1 tablespoon honey
- 1/4 cup extra-virgin olive oil
- 2 teaspoons ras el hanout, plus more for sprinkling
- Kosher salt
- Freshly ground black pepper
- 1 large head cauliflower (about 2 pounds)
- 1 (15-ounce) can chickpeas, drained and rinsed
- 4 scallions, white and green parts separated and thinly sliced
- 3/4 cup chopped dried apricots
- 1/3 cup roughly chopped fresh flat-leaf parsley leaves
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