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