Moroccan Cauliflower & Quinoa Salad [vegan] [gluten free]

This Moroccan cauliflower and quinoa salad is bursting with the delicious flavours of ras el hanout. Tossed in a lemon dressing, it is topped with plump flame raisins, chopped almonds, juicy pomegranate seeds as well as freshly chopped parsley and mint.  So flavoursome!

This Moroccan cauliflower and quinoa salad is bursting with the delicious flavours of ras el hanout. Tossed in a lemon dressing, it is topped with plump flame raisins, chopped almonds, juicy pomegranate seeds as well as freshly chopped parsley and mint.  So flavoursome!

This is a quick and easy recipe. While the cauliflower is roasting in the oven with olive oil and ras el hanout, you can cook the quinoa on the hob and prepare the dressing.

Ras el hanout is a medley of wonderful spices such as cumin, coriander, ginger, cinnamon, paprika, nutmeg etc… You can easily find it in supermarkets, spice specialists or you can even make your own.

To add even more colour to this recipe, I used a combination of white, red and black quinoa often sold as tricolour or rainbow quinoa. Not only is the mix of colours beautiful, but the different colour quinoa grains all have a slightly different texture which I find really satisfying.

This Moroccan cauliflower and quinoa salad makes a complete meal bursting with the plant-based goodness of quinoa and chickpeas.

I love the flavours of Moroccan cuisine and you can find some more recipe inspiration here. I particularly love this Moroccan Chickpea Salad with Carrots and Sweet Potato & Chickpea Moroccan Stew.

Roasted cauliflower is absolutely lovely in salads, so make sure you also try my Roasted Cauliflower Salad with Barley & Crunchy Chipotle Almonds inspired by Yotam Ottolenghi’s latest cookbook “Flavour”.

I hope you enjoy this Moroccan cauliflower and quinoa salad recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!

Moroccan Cauliflower & Quinoa Salad [vegan] [gluten free]

This Moroccan cauliflower and quinoa salad is bursting with the delicious flavours of ras el hanout. Tossed in a lemon dressing, it is topped with plump flame raisins, chopped almonds, juicy pomegranate seeds as well as freshly chopped parsley and mint. 

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Soya-Free Recipes, Vegan Recipes

Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Salads

Cuisine Moroccan

Servings 6 people

Calories 373 kcal

Equipment

oven tray

saucepan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 500 g cauliflower florets
• 4 Tbsp olive oil
• 1 Tbsp ras el hanout
• 100 g uncooked quinoa
• 1 generous handful of flame raisins
• seeds of 1/2 large pomegranate
• 1 generous handful of chopped parsley
• 1 generous handful of chopped mint leaves
• 1 generous handful of roughly chopped almonds
• 400 g can of chickpeas

DRESSING:

• 1 tsp Dijon mustard
• 4 Tbsp olive oil
• 3 Tbsp lemon juice
• 1 garlic clove grated
• 1 tsp ras el hanout
• 2-4 tsp maple syrup or agave syrup or honey for vegetarians
• salt & pepper

Hands Free Mode(Switch on to prevent your screen from going dark)

Instructions

 

• Preheat oven to 200C/fan 180C/gas 6.
• Cut cauliflower in medium size florets. Toss together 4 Tbsp olive oil and 1 Tbsp of ras el hanout until well coated all over. Spread on a baking tray and cook for around 20 mins until the cauliflower is soft and brown (it should still have a bite).
• While the cauliflower is in the oven, cook the quinoa in boiling water for 10-12mins according to packet instructions. When done, drain well and set aside.
• To make the dressing, mix together Dijon mustard, 4 Tbsp olive oil, 3 Tbsp lemon juice, 1 grated garlic clove and 1 tsp ras el hanout. Sweeten to taste with 2-4 tsp maple syrup (or agave syrup or honey for vegetarians). Set aside.
• Put quinoa in a large serving bowl. Add flame raisins, pomegranate seeds, chopped parsley, chopped mint leaves, chopped almonds and drained chickpeas. Toss altogether with roasted cauliflower and dressing. Season to taste with salt and pepper. Serve at room temperature.

Nutrition

Serving: 250gCalories: 373kcalCarbohydrates: 36gProtein: 10gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gSodium: 41mgPotassium: 570mgFiber: 8gSugar: 6gVitamin A: 42IUVitamin C: 44mgCalcium: 83mgIron: 4mg

Find this recipe online:

Moroccan Cauliflower & Quinoa Salad [vegan] [gluten free]

https://theflexitarian.co.uk/recipe-items/moroccan-cauliflower-quinoa-salad-vegan-gluten-free/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

Other things you might like

• Moroccan Chickpea Salad with Carrots [vegan] [gluten free]
• Moroccan Sweet Potato Soup [vegan] [gluten free]
• Moroccan Quinoa Mince Tacos with Creamy Harissa Dressing [vegetarian]
• Sweet Potato & Chickpea Moroccan Stew [vegan]
• Butternut Squash Quinoa Casserole