An easy, flavor-packed Moroccan-inspired roasted cauliflower salad recipe, spiced with harissa and tossed with millet, chickpeas, fresh herbs, almonds and pomegranate. Simple, tasty plant-based goodness. This Moroccan cauliflower salad really has it all: veggie packed with spice, crunch, and fresh herbs. You can serve it as a light lunch or as a side dish. Its packed vitamins, protein and fibre, and will keep you fuelled and satisfied.
Harissa — adds a little kick
Like spicy food? Or something with a bit of a kick, then just add harissa! This magical blend of spices from North Africa, the Near and Middle East also enchants the West with its pleasant spiciness. It has a deeper flavour than just chilli on its own. I like to use my very own harissa spice blend, it’s made with chilli, red sweet paprika, Kalahari desert salt, cumin, coriander seeds, garlic, and Piment d’Espelette. And it’s simply delicious.
I choose to make this roasted cauliflower salad with millet, but it is also very tasty with couscous. And the great news is that you can also get whole grain couscous or whole grain spelt couscous. Making it an healthy and tasty choice. Millet, although considered a grain is a seed, and is gluten-free, is rich in dietary fiber (both soluble and insoluble). And the bonus is that the insoluble fiber is considered “prebiotic,” which means it supports good bacteria in your digestive system.
Couscous on the other hand, is actually a sort of pasta (a really small one) which accounts for it’s neutral taste — and who doesn’t like pasta? And of course, since it’s make from durum wheat or spelt, it isn’t gluten-free. Whole-wheat couscous is of course the better choice as it has additional fiber and protein.
Try one of these delicious recipes:
- Moroccan-Spiced Cauliflower and Potatoes with Herb-Yogurt-Sauce
- Chickpea Stew with Lentils and Pumpkin
- Moroccan Beet Salad
- Roasted Cauliflower Soup with Moroccan Spices
- Moroccan-Spiced Roast Vegetables and Chickpeas with Bulgur
Moroccan Cauliflower Salad
- 1 head of cauliflower, cut into bite-sized florets
- 3 tablespoons olive oil
- 1 1/2 tablespoons harissa spice blend
- 100 g fine-grain millet (or couscous)
- 1 teaspoon ground cumin
- 1 x 400 g can organic chickpeas, drained and rinsed
- 1 garlic clove, minced
- juice from 1 lemon
- 1 small bunch flat-leaf parsley, chopped
- 1 small bunch cilantro, chopped
- 1 small red onion chopped
- Seeds from 1/2 pomegranate
- Sea salt, to taste
- 30 g slivered almonds, lightly toasted
- Sea salt and freshly ground pepper, to taste
- 75 g crumbled feta cheese
Preheat oven to 450°F / 220°C and line a baking sheet with parchment paper.
Mix the millet with the ground cumin and prepare as per package instructions. Once ready, fluff with a fork and transfer to a large serving bowl to cool.
Meanwhile, in a large bowl, add the cauliflower florets, olive oil and harissa spice mix. Toss well until evenly coated. Transfer to the prepared baking sheet, and spread out in an even layer, without crowding.
Transfer to the preheated oven and roast 20 minutes, or until tender and edges are lightly browned, set aside 5 minutes to cool.
Add the chickpeas, garlic and lemon to the bowl with the millet and toss to combine. Then add the herbs, red onion, pomegranate seeds and almonds. Season with salt and toss again to incorporate.
Taste and adjust the seasoning with a little salt and/or lemon juice to your taste. Scatter over crumbled feta cheese, if desired. Serve and enjoy.
- I use my very own Elle Herbs harissa spice mix for this recipe. It’s made with a combination of ground spices and chili flakes (made with chilli, red sweet paprika, Kalahari desert salt, cumin, coriander seeds, garlic, and Piment d’Espelette).
- Can you use a harissa paste instead of a spice mix? Yes, of course, you can always use a paste, however be sure to reduce the amount of oil that is used for roasting the cauliflower.
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