Chermoula is a traditional Moroccan marinade made with hefty amounts of cilantro, lemon, and garlic that pack a big flavor punch. While this dressing is usually used as a marinade for meat and fish, this recipes makes a perfect flavor base for a zippy cauliflower salad in an effort to spice up a vegetable that can be bland. Roasting was the best choice to add deep flavor to the cauliflower and balance the bright chermoula.

Cauliflower Salad with Chermoula and Carrots [Vegan]

Serves

4-6

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Ingredients

For the Salad:

  • 1 head cauliflower (2 pounds), cored and cut into 2inch florets
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon table salt
  • 1/4 teaspoon pepper
  • 1/2 red onion, sliced 1/4 inch thick
  • 1 cup shredded carrot
  • 1/2 cup raisins
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons sliced toasted almonds

For the Chermoula:

  • 3/4 cup fresh cilantro leaves
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 4 garlic cloves, minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon table salt
  • 1/8 teaspoon cayenne pepper
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Preparation

For the Salad:

  1. Adjust oven rack to lowest position and heat oven to 475 degrees. Toss cauliflower with oil and sprinkle with salt and pepper. Spread on parchment paper–lined rimmed baking sheet, cover tightly with aluminum foil, and roast until softened, 5 to 7 minutes.
  2. Remove foil and scatter onion on sheet. Roast until vegetables are tender, cauliflower is deep golden, and onion slices are charred at edges, 10 to 15 minutes, stirring halfway through roasting. Let cool slightly, about 5 minutes.

For the Chermoula: 

  1. Process all ingredients in food processor until smooth, about 1 minute, scraping down sides of bowl as needed; transfer to large bowl.
  2. Add cauliflower-onion mixture, carrot, and raisins and toss to combine. Season with salt and pepper to taste, sprinkle with cilantro and almonds.
  3. Serve warm or at room temperature.
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