`Ras el Hanout Roasted Cauliflower Salad - Olive Oil Times

Ras el Hanout Roasted Cauliflower Salad

This show stopping salad is a delicious, meatless, hearty meal. Ras el hanout, is a legendary North African seasoning blend loaded with heady and aromatic spices, the perfect flavors for oven-roasted cauliflower.
Ras el Hanout Roasted Cauliflower Salad
May. 11, 2021
Patterson Watkins

Ras el hanout is a North African spice mix con­sist­ing of a plethora of ingre­di­ents, pri­mar­ily, cin­na­mon, cumin, corian­der, all spice, pep­per, and gin­ger. Along with a touch of turmeric, this sea­son­ing is well-matched with fresh cau­li­flower and per­fectly roasted with the assis­tance of a robust extra vir­gin olive oil. Other North African sta­ples are added to this salad as well: dried fruit, nuts, fresh herbs, and greens. A sim­ple, uncon­structed dress­ing made up of tahini, lemon juice, and extra vir­gin olive oil is driz­zled over the top of this salad.

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Ras el Hanout Roasted Cauliflower Salad

5 from 1 vote
Course: SaladsCuisine: North AfricanDifficulty: Easy
Servings

4

serv­ings
Prep time

15

min­utes
Cooking time

15

min­utes


The cau­li­flower can be roasted and chilled a day or two before assem­bling, for ease of prep. Feel free to add or sub­sti­tute your favorite dried fruits and nuts for a per­sonal touch.

Ingredients

  • 1 head cau­li­flower, por­tioned into flo­rets

  • 1/4 cup
    mod­er­ate to robust inten­sity extra vir­gin olive oil 

  • 2 tea­spoons ras el hanout spice blend

  • 1 tea­spoon turmeric

  • 1/2 tea­spoon salt

  • 2 cups arugula

  • 1/4 cup dates, pit­ted and sliced

  • 1/4 cup sliced almonds

  • 1/4 cup pome­gran­ate arils

  • 1/4 cup dried cran­ber­ries or golden raisins

  • 2 table­spoons fresh mint, chopped

  • 2 table­spoons fresh pars­ley, chopped

  • 1 each lemon, juiced

  • 2 table­spoons tahini

  • 2 table­spoons
    mod­er­ate to robust inten­sity extra vir­gin olive oil 

Directions

  • Preheat oven to 400°F. In a large bowl, place cau­li­flower, olive oil, ras el hanout, turmeric, and salt, toss to coat.
  • Transfer cau­li­flower to a large bak­ing sheet, place in the oven, and roast for 10 – 15 min­utes or until the cau­li­flower is ten­der. Remove from the oven and set aside to cool slightly. 
  • Divide arugula between plates and top with roasted cau­li­flower, dates, almonds, pome­gran­ate arils, and cran­ber­ries. Sprinkle with mint and pars­ley, then, driz­zle with lemon juice, tahini, and olive oil. 

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