North African Cauliflower Salad with Charmoula Dressing
Yield: 4 servings
Crisp cauliflower is tossed with raisins, greens and a vibrant charmoula dressing in this fresh and flavorful North African cauliflower salad.
Ingredients
Charmoula Dressing
- ½ cup extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 1 tablespoon freshly squeezed lime juice
- 3 large cloves garlic, minced
- 2 teaspoons minced red fresno chili, with seeds removed (add more if you like a lot of heat!)
- 1 tablespoon smoked paprika
- ½ tablespoon sweet paprika
- 1½ teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon Morton kosher salt
- ¼ teaspoon cayenne
- ¼ teaspoon black pepper
- 1 cup roughly chopped and loosely packed fresh cilantro
Cauliflower Salad
- 1 small head cauliflower
- 1 cup shredded carrots
- ½ cup raisins
- 3 cups loosely packed baby arugula
- Morton kosher salt
- freshly cracked black pepper
- ¼ cup crumbled feta
Instructions
Charmoula Dressing
- In a medium bowl, stir together the olive oil, lemon juice, lime juice, garlic, chili, smoked paprika, sweet paprika, cumin, coriander, salt, cayenne, and black pepper. Fold in cilantro and set aside.
Cauliflower Salad
- Remove the core from the cauliflower; discard. Separate remaining cauliflower into small florets. Slice florets, if needed, so that they are ½" to ¾" in size. Place cauliflower pieces in a large bowl. Add carrots and raisins, and fold to combine.
- Stir the charmoula dressing to combine, then drizzle over the top of the cauliflower mixture. Fold gently to evenly combine. Fold in arugula. Taste test and sprinkle with additional salt, if needed.
- Turn salad out onto a serving platter and sprinkle with freshly ground black pepper, followed by the feta. Serve immediately.
Notes
This salad makes great leftovers, except for the arugula. If you don't think you'll eat all of the salad on the same day you make this, only add arugula to what you think you'll eat that same day. When ready to eat the cauliflower salad the following day, simply fold arugula into the salad right before eating. Or serve the cauliflower salad directly over a bed of arugula.
Nutrition Information:
Serving: 1 Calories: 743kcal Carbohydrates: 52g Protein: 9g Fat: 60g Saturated Fat: 10g Polyunsaturated Fat: 7g Monounsaturated Fat: 41g Cholesterol: 17mg Sodium: 1492mg Potassium: 1298mg Fiber: 10g Sugar: 8g Vitamin A: 14786IU Vitamin C: 96mg Calcium: 253mg Iron: 5mg
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.