Vegan Cauliflower Salad with Chermoula and Carrots

Name: Vegan Cauliflower Salad with Chermoula and Carrots
Yield: Serves 4 to 6
Ingredients: 1 head, cauliflower (2 pounds), cored and cut into 2-inch florets; 2 tablespoons, extra-virgin olive oil; , Salt and pepper; ½ , red onion, sliced ¼ inch thick; 1 cup shredded, carrot; ½ cup, raisins; 2 tablespoons, chopped fresh cilantro; 2 tablespoons sliced toasted, almonds; ¾ cup, fresh cilantro leaves; ¼ cup, extra-virgin olive oil; 2 tablespoons, lemon juice; 4 , garlic cloves, minced; ½ teaspoon, ground cumin; ½ teaspoon, paprika; ¼ teaspoon, salt; ⅛ teaspoon, cayenne pepper

5 comments

Chermoula packs a big flavor punch in this cauliflower salad.

A cookbook recipe exclusively for All-Access members from Vegan for Everybody

SERVES4 to 6

TIME1 hour

Vegan Cauliflower Salad with Chermoula and Carrots

A cookbook recipe exclusively for All-Access members from Vegan for Everybody

WHY THIS RECIPE WORKS

Chermoula, used throughout North Africa, is a marinade made with hefty amounts of cilantro, lemon, and garlic that packs a big flavor punch. While chermoula is traditionally used as a marinade for meat and fish, we decided to make it the fl...

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