Cauliflower Salad with Chermoula and Carrots
[Vegan]

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.