21 Feb Ras el Hanout Cauliflower Salad
I loooooooove Ras el Hanout!!! The blend I bought has saffron in it and the complexity of the aroma is just… so yummy! My favourite dish with Ras el Hanout is to use it to roast cauliflower. But then I found out Jared isn’t a big fan about cauliflower altogether.. you know how I feel when you have a 4 year old who goes through stages of their likes and dislike.. well I’ve got one too, except he is in his mid-30s. Anyway, here’s an Ottolenghi (from Jerusalem) inspired salad using nuts, pomegranate, lentils, veggies and a basic vinaigrette. It was a big hit on the dinner table at our latest family gathering.
- 1/2 head cauliflower, cut into pieces
- 2 tsp Ras el Hanout
- salt and pepper
- 1 tb extra virgin olive oil
- 1/3 cup raw puy lentil, pre soaked for 2 hours
- 4 stalks of celery, finely chopped
- handful of chopped parsley
- pomegranate seeds of 1/2 a fruit
- 1/4 cup chopped roasted almonds
- 2 tb maple syrup
- 1 tsp ground cumin
- 1.5 tb onion infused olive oil
- 1/3 cup Manuka honey apple cider vinegar (or just plain apple cider vinegar)
Preheat oven to 200 degree celsius fan forced. Toss cauliflower, Ras el Hanout, salt and pepper with extra virgin olive oil. Spread cauliflower on a lined baking tray and bake for 25 minutes. In the mean time, bring water to the boil and cook puy lentils for 10-15 minutes, drain and let cool.
Let cauliflower cool down slightly once taken out from the oven. In a large mixing bowl, combine cauliflower, puy lentils, pomegranate seeds and chopped celery. Mix all dressing ingredients together in a small bowl. Pour over the salad and mix well. Dish salad on a serving plate and lastly sprinkle roasted almonds on top before serving.