Moroccan Cauliflower Salad

A delicious warm salad or meal on its own of roasted cauliflower and chick peas tossed in Moroccan spices and served with all the colours of Christmas.
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Moroccan Cauliflower Salad
Votes: 1
Rating: 5
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Rate this recipe!
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Pre-heat the oven to 200 degrees fan forced.
  2. Place the olive oil in a large mixing bowl and whisk in the cinnamon and cummin seeds
  3. Break the cauliflower into florets and gently stir through the oil to coat.
  4. Spread into a shallow baking pan in a single layer and bake for 15 minutes.
  5. While the cauliflower is baking place the harrisa paste, tomatoes and chick peas into the bowl and toss.
  6. After 15 minutes cooking, remove the cauliflower from the oven. Pour the chick peas, tomato and harissa over the cauliflower, toss gently and return to the oven.
  7. Bake for a further 15 minutes or until the cauliflower is just tender. The cooking time will vary depending on the size of the florets.
  8. When cooked, remove from the oven and sprinkle with salt. Gently stir through the torn parsley and half of the pomegranate seeds.
  9. Serve warm on a platter sprinkled with the remaining pomegranate seeds
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