A Moroccan cauliflower salad made with harissa spiced roasted cauliflower, chickpeas, millet (or couscous), herbs, almonds, pomegranate.
Course
Salad, Side Dish
Category
Moroccan
Prep Time10minutes
Cook Time30minutes
Total Time40minutes
Servings4
Calories299kcal
AutorElle
Ingredients
1head of cauliflower,cut into bite-sized florets
3tablespoonsolive oil
1 1/2tablespoonsharissa spice blend
100gfine-grain millet(or couscous)
1teaspoonground cumin
1x 400 g can organic chickpeas,drained and rinsed
1garlic clove,minced
juice from 1 lemon
1small bunch flat-leaf parsley,chopped
1small bunch cilantro,chopped
1small red onionchopped
Seeds from 1/2 pomegranate
Sea salt,to taste
30gslivered almonds,lightly toasted
Sea salt and freshly ground pepper,to taste
Optional:
75gcrumbled feta cheese
Method
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.
Notes
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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