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.
2-4tspmaple syrupor agave syrup or honey for vegetarians
salt & pepper
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.