Cauliflower and Pine Nut Salad

Name: Cauliflower and Pine Nut Salad
Cuisine: Moroccan
Ingredients: ½ cauliflower, cut into small florets; 2 tablespoons pine nuts, roasted; 1 tablespoon white sesame seeds, roasted; 2 teaspoons finely diced preserved lemon rind; ½ cup coriander leaves, chopped; 20 ml fresh lemon juice, strained; ½ teaspoon ground cumin; ½ teaspoon ras el hanout; ½ teaspoon Harissa (see Essentials); 70 ml extra virgin olive oil; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

I have very fond memories of a salad similar to this at La Maison Bleue in Fes. The spicy dressing works wonders with the texture of the cauliflower, making it alive and vibrant. Cut the cauliflower into tiny florets with very little stem.

Ingredients

½ cauliflower, cut into small florets
2 tablespoons pine nuts, roasted
1 tablespoon

Africa
Morocco
Fes
Preserve
Vegan
Gluten-free

Method

Bring a saucepan of water to the boil and cook the cauliflower florets for 2 minutes until softened.

Remove from the heat, strain, then refresh under cold water to stop the cooking.

To make the dressing, whisk the ingredients together in a bowl until emulsified then season to taste with salt and pepper.

To serve, toss the cauliflower with the pine nuts, sesame seeds, pre