Spiced Moroccan Cauliflower Chickpea Salad
Celebrate the vibrant flavors of spring with this delightful Spiced Moroccan Cauliflower Chickpea Salad. This colorful dish combines the tender texture of cauliflower 'couscous' with protein-packed chickpeas, fresh vegetables, and a medley of spices. The addition of dried apricots and pomegranate seeds adds a touch of sweetness, while toasted almonds provide a satisfying crunch. Perfect as a light meal or a side dish, this salad is a nutritious way to enjoy seasonal produce. Serve it at gatherings, potlucks, or simply savor it on a sunny day.
N/A
Servings
N/A
Calories
20
Ingredients
Ingredients
cauliflower cauliettes
1 (14 ounce) bag
coconut oil
1 tablespoon (melted)
garlic clove
1 (minced)
ground cumin
1 teaspoon
paprika
1 teaspoon
ground coriander
to taste
salt
to taste
ground cinnamon
to taste
black pepper
to taste
water
1/4 cup
lemon juice
1/4 cup
chickpeas
1 (19 ounce) can (drained and rinsed)
red pepper
1 (chopped)
red onion
1/3 cup (chopped)
orange juice
1/4 cup
dried apricot
1/4 cup (chopped)
toasted almond
1/4 cup (slivered)
fresh cilantro
3 tablespoons (finely chopped and divided)
pomegranate seeds
1/3 cup
fresh mint
1 tablespoon (finely chopped)
Instructions
1
In a large skillet over medium heat, melt the coconut oil. Add the cauliflower 'cauliettes' and minced garlic. Stir in the cumin, paprika, coriander, salt, cinnamon, and pepper. Sauté for about 5 minutes, until the cauliettes are well-coated and begin to soften.
2
Pour in the water, cover, and cook for an additional 3 to 5 minutes, stirring occasionally, until the water evaporates and the cauliflower is tender. Remove from heat and stir in the lemon juice. Allow the mixture to cool completely.
3
In a large bowl, combine the cooled cauliflower mixture with chickpeas, chopped red pepper, red onion, orange juice, chopped dried apricots, and slivered toasted almonds. Fold in 2 tablespoons of fresh cilantro, mixing well.
4
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and chill.
5
Just before serving, sprinkle the salad with the remaining cilantro, pomegranate seeds, and chopped mint to add a fresh burst of flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main base of this salad?
The main base is cauliflower 'cauliettes' which provide a texture similar to couscous.
Is this salad vegan-friendly?
Yes, this recipe is entirely vegan as it uses coconut oil and plant-based ingredients.
Is the recipe gluten-free?
Yes, all ingredients used in this Moroccan salad are naturally gluten-free.
How many ounces of cauliflower do I need?
The recipe calls for one 14-ounce bag of cauliflower cauliettes.
What spices give it a Moroccan flavor?
The flavor comes from a blend of ground cumin, paprika, ground coriander, and ground cinnamon.
How do I cook the cauliflower?
Sauté the cauliflower with garlic and spices in coconut oil for 5 minutes, then steam with water for 3 to 5 minutes until tender.
What kind of chickpeas should I use?
Use one 19-ounce can of chickpeas, making sure to drain and rinse them first.
What provides the crunch in the salad?
Toasted slivered almonds add a satisfying crunch to the dish.
Are there any sweet elements in the salad?
Yes, dried apricots and pomegranate seeds provide a touch of natural sweetness.
How long does the salad need to refrigerate?
It should be refrigerated for at least 30 minutes to allow the flavors to meld and chill.
What fresh herbs are included?
The recipe uses fresh cilantro and fresh mint for a burst of herbal flavor.
How much garlic is in the recipe?
One minced garlic clove is added during the sautéing process.
Can I substitute the coconut oil?
The recipe calls for coconut oil, but it can be replaced with other oils, though the flavor profile may change slightly.
What liquids are used for the dressing?
A combination of lemon juice and orange juice provides the citrusy base for the dressing.
Are the vegetables cooked or raw?
The cauliflower is sautéed and steamed, while the red pepper and red onion are added raw for texture.
What is the recommended serving suggestion?
It can be served as a light meal or a side dish at gatherings, potlucks, or on a sunny day.
How much water is needed to steam the cauliflower?
You will need 1/4 cup of water to steam the cauliflower cauliettes.
What type of onion is used?
The recipe specifically calls for 1/3 cup of chopped red onion.
When should I add the pomegranate seeds?
Add the pomegranate seeds just before serving to ensure they remain fresh and vibrant.
How much cumin is required?
One teaspoon of ground cumin is used to spice the cauliflower.
How much paprika is used?
The recipe requires one teaspoon of paprika.
Is there black pepper in the recipe?
Yes, black pepper is added to taste along with salt.
What should I do with the almonds before adding them?
The almonds should be slivered and toasted for the best texture and flavor profile.
How do I prepare the cilantro?
Finely chop 3 tablespoons of cilantro; use 2 tablespoons in the initial mix and the remainder for garnish.
What is the preparation for the red pepper?
One whole red pepper should be chopped before being folded into the salad.
Does the recipe use cinnamon?
Yes, ground cinnamon is added to taste to provide warmth and depth to the Moroccan spices.
Is cauliflower 'cauliettes' the same as riced cauliflower?
Yes, cauliflower cauliettes are essentially riced or finely chopped cauliflower pieces.
What is the total amount of orange juice?
The recipe uses 1/4 cup of orange juice to add sweetness and acidity.
How much lemon juice is added?
1/4 cup of lemon juice is stirred into the cauliflower once it is removed from the heat.
Can this be served at room temperature?
While the recipe suggests chilling for 30 minutes, it can also be served at room temperature if desired.