Moroccan roasted cauliflower salad

by | Aug 14, 2017

Growing up in the Netherlands the only way I knew cauliflower was boiled in water and served with a white sauce. I didn’t like it at all and decided at an early age that cauliflower was one of my least favorite vegetables.

Until I started to travel and eat different foods! It was in the Bahamas that I had baked cauliflower served with tahini for the first time. The Israeli cooks in the ashram kitchen knew how to serve this vegetable way better than people in the little country I just came from. So it’s no surprise that later on I fell in love with a vegetarian cookbook by a chef with Israeli roots. Yotam Ottolenghi has really inspired me when I just started to cook vegetarian food. I have visited his cafe’s in London a couple of times and they serve such creative abundant vegetable dishes!

This roasted cauliflower dish was inspired by a recipe from the cookbook ‘Plenty’ by Yotam Ottolenghi. I use different spices and apricots and serve it with tahini just to adapt it to what I had available and I love the result. Roasting cauliflower really brings at the flavor and for me it’s the best way to eat it. I hope you enjoy this as much as I do!


Cauliflower roast

  • I head of cauliflower, in bite size florets
  • 1 large red onion, cut in medium thick rings
  • 3 Tbsp of Ras el Hanout spice mix
  • 10 dried Apricots, diced
  • 10 kalamata olives, pitted and halved
  • ¼ cup of olive oil
  • 2 Tbsp of water
  • Handful of parsley, chopped finely
  • 2 cups of Arugula for serving

Tahini Dressing

  • ½ cup Tahini
  • juice of ½ lemon
  • 1 clove of garlic (optional)
  • ¼ water
  • ½ tsp salt

How to prepare:

Pre-heat the oven to 190 degrees Celcius/ 375 Farenheit.

Cut or break the cauliflower in to bits size florets. I prefer to keep them slightly large bite size so the pieces stay together better.

Put the cauliflower in a large bowl and add the water, oil and spices, mix in with your hands so all the pieces are covered in oil and spices. Then add the red onion rings, apricots and olives, mix again. Transfer to a baking tray. Bake for 30 minutes, scooping and turning the cauliflower every 10 minutes, until golden brown.

Meanwhile make a dressing by combining the Tahini, lemon juice, water, garlic and salt. You can press the garlic and just stir the dressing together or combine the ingredients in a blender. Add more water is the consistency is too thick.

To serve, let the cauliflower mixture cool down to room temperature. Layer arugula on the bottom of the tray, scoop some cauliflower on top with dressing, and layer one more time with each. To finish, sprinkle the parsley on top.

* Wait with the layering process until you serve, as the arugula will wilt quickly. If you want to serve this salad the next day, make sure to keep the arugula and dressing separate.

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